Recipes Details Page

Recipe Image
Recipe Image
Sunday Chicken Dinner


  • 1 small carrot (60g)
  • 1 small parsnip (90g)
  • 130g new potatoes
  • 70g swede
  • 40g frozen peas
  • 65g cooked chicken breast


  • Use a kettle to boil 250ml of water.
  • Peel the carrot, parsnip, potatoes and swede then chop into small cubes. 
  • Place in a small pan, add the water and bring to the boil. 
  • Cover and simmer for 10 mins.
  • Add the peas and return to the boil. 
  • Simmer for a further 5 mins or until all the vegetables are really tender. 
  • Drain and reserve the cooking water.
  • Add the chicken to the vegetables then use a stick blender to blend the mixture to form a smooth, lump free puree. 
  • Add 45ml of cooking water and blend to form a smooth puree that drops from a spoon. 
  • Serve warm or at room temperature. 

Recipe facts

  • around 6 months
  • Gluten Free
  • No Added Egg Ingredients
  • Main meal
  • 3 Servings