PREPARATION TIME

5 mins

COOKING TIME

15 mins

AGE GROUP

6 – 8 months

INGREDIENTS

1 x 150 gram (2 ½ – 3½ ounce) piece of skinless chicken breast or thigh meat

½ tablespoon of olive oil

1 carrot, peeled and chopped into small pieces

1 fresh sweet-corn cob, husk removed

1-2 teaspoons of water (or fresh breast milk or formula milk)

METHOD

1. Half fill a medium saucepan with water, bring to the boil over high heat, and put in the carrot and the corn cob.

2. Reduce the heat to medium and cook for about 10 minutes, until vegetables are soft.

3. Heat the olive oil in a small frying pan over medium heat then add the chicken piece.

4. Turn heat to low and fry for a few minutes, turning until lightly browned all over and cooked through (cut into the thickest part to make sure there is no pink colour left).

5. Drain the vegetables, put the corn onto a board and use a sharp knife to cut the kernels from the cob – holding it with a fork.

6. For a smooth puree chop the chicken, add the vegetables and a teaspoon of water, and use a stick blender to blend until creamy, adding more water (or breast or formula milk) if needed. For more texture only puree the vegetables and let the cooked chicken piece get cold and firm then use a fine grater to grate it into the vegetables – stir well to combine.

HANDY HINTS

Suitable to freeze