• 1tbsp Olive oil
  • 1 Onion (optional), peeled and finely chopped
  • 1 Clove of garlic (optional), crushed
  • ½ Pepper, de-seeded and finely chopped
  • 200g Long grain rice, well rinsed
  • 400g Tinned chopped tomatoes
  • 500ml Very low salt chicken stock
  • 1tbsp Dried oregano
  • 175g Sweet potato, peeled and cubed
  • 200g Cooked salmon, flaked
  • 30g Frozen peas
  • 30g Sweetcorn


  • STEP 1

    Heat the oil in a large pan. Cook the onion for four to five minutes, until soft. Add the garlic, pepper and rice and cook for one more minute. Stir in the tomatoes, stock and oregano

  • STEP 2

    Bring the mixture to the boil, reduce heat, and simmer, covered, for about 15 minutes, until the rice is soft and the stock has been absorbed.

  • STEP 3

    Meanwhile cook the sweet potato in boiling water for six minutes until soft. Drain

  • STEP 4

    Stir in sweet potato, salmon, peas and sweetcorn. Simmer for five minutes.

  • STEP 5

    Mash to the required consistency.

  1. For children over 12 months, substitute prawns for the salmon.
  2. Suitable for freezing.

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