Any weaning tips for a 5 month old really appreciated!

[MrsHelenBee]

Hi everyone,
DS started baby rice and baby porridge a couple of weeks ago (not a step I took lightly at 4.5m but he has been ravenous since he was born and took advice from the HV in the end, who agreed he was going to struggle to get to 5m on mily alone). His very first taste of rice didn't touch the sides!!!
Anyway, I'm looking at where to go once he's having a reasonble amount/more like a meal, as I don't want (and can't afford!) to do countless jars of food. A friend suggested puree of any of my meals but I'm veggie and don't want his diet restricted, so I need to make some meals for him separately. Do I just blend them? Worried they'd be a bit dry and too thick. Do I mix it with formula to thin it and keep it more liquid?
ANY tips on what to make, how to make it, how frequently to introduce new tastes etc at 5m would be MASSIVELY appreciated. There are so many books and approaches out there so I'd like to know what people are doing and what's working going forward.

you would normally start with simple fruits and veg - puree and give by themselves or mix with the baby rice to tame the flavours a little. First foods we did were carrot, sweet potato, squash, pear, apple, banana (just needs mashing with a little milk to thin it if required), avocado (again just mash the insides of a ripe one), etc. Most fruits and veg will need steaming/boiling before pureeing.

Once he is 6 months you can give meats, gluten (wheat), dairy, etc

We started weaning at 5monthd under dietician/paed advice for weight issues so as we have no allergies in the family we were allowed to use dairy from 5m. To begin we did as per PP and just puréed simple carrot, apple etc (watch the amount of sweet pot as in some babies it can be constipating). We used the annabel karmel 100 purées book as a rough guide. But to some extent used what we were eating. For example if I was making mince for us, I'd cook the carrot in that pot too. Or if making roasted veg, she'd get some of the pepper from that. To purée I just added full fat milk and unsalted butter to thin.
Now were a bit further on she just gets what we have ( korma, chilli, roast dinner are all favourites). Just with a rough mash. I often add extra cheese, yoghurt or the such to hers though to add in extra fat or flavour, depending on the dish.