Baby chicken

Makes 2 - 4 meals

• 100g skinless chicken fillet,


• ½ pepper (green, yellow or red)


• ¼ chopped avocado

Dice chicken and steam for 8-10 minutes. Check the chicken is cooked through thoroughly by cutting it in half. Add the chicken and 1-2 tbsps of stock (from steamer) or boiled water to the blender and puree until they are the consistancy you like. Add the avocado to the puree and blitz again, serve.

Nectarine & Pear Cream

• 1 nectarine
• 3 ripe pears
• 3-4 teaspoons baby rice
• 50ml baby milk
  

Peel, core and slice the pears, put in a microwaveable dish with a little water. Cover and microwave until tender, drain and cool.Peel the nectarine, remove the stone and chop into small pieces.Liquidise or mash the pear, nectarine, baby rice and milk together

Vegtable and lentil casserole

Makes 6 to 8 servings

• 2oz lentils, cooked according to instructions on pack


• 4oz potatoes


• 2oz cauliflower


• 2 oz broccoli


• 2oz carrots


• 2oz parsnips


• 6 fl oz milk

Cook all vegtables in water without salt, once cooked put all the ingredients together in a blender or liquidiser and blend until consistancy that you want. Divide into portions and freeze when cool.

Vegtable mash

Makes 4 - 6 meals

• 1 tsp olive oil
• 1 large carrot, peeled and chopped
• 1 potato, peeled and chopped
• 2 tbsp peas, fresh or frozen
• 2 tbsp sweetcorn kernels, frozen or tinned (unsalted)
• 4 tbsp water

Heat the olive oil in a small pan over medium heat. Add the carrot and fry until soft, about 5 minutes. Add the potato, peas , sweetcorn and water and stir to mix. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, stirring occasionally to prevent sticking. Puree by pushing through a sieve or by using a liquidizer. Add a little more water if a thinner consistency is preferred.

Banana & avocado puree

This recipe makes 2-4 servings.

• ½ ripe banana, peeled and sliced
• ½ small avocado, peeled and sliced
• 4 tbsp full fat natural yoghurt
  
  

Mash the banana and avocado together with a fork or puree in a blender until soft. Stir in the yoghurt thoroughly.

Carrot and courgette rice

• 2 carrots
• 1 courgette
• Water
• 2 teaspoons baby rice
  

Peel and slice the carrot. Wash and slice the courgette. Boil the carrot and courgette together in a small amount of water until tender. Drain, retaining the cooking water. Liquidise the carrot and courgette with about 60mls of the cooking water then add the 2 teaspoons of baby rice and stir.