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Roast Chicken & Vegetable Puree

Age Suitability: From 8-9 months

Shopping List:

  • small pieces of skinless breast meat from a roasted chicken
  • 30g pumpkin flesh, cubed
  • 30g sweet potato, cubed
  • 1 tablespoon peas
  • 1 tablespoon sweetcorn kernals
  • cooled boiled water

Directions:

  1. Chop the chicken meat finely and set aside
  2. Steam cook the pumpkin, sweet potato, peas and corn until soft
  3. Using a blender puree the chicken and vegetables
  4. Use the cooled boiled water to thin down the puree to desired consistency
  5. Allow to cool and serve.
  6. Remaining mixture can be frozen in ice-cube trays or other containers for subsquent meals

Thanks to S. Kennerson, from WA, for sending is this recipe!