• 1 Leek
  • 2 Carrots
  • 2 Potatoes
  • Sweet potatoes
  • 1 Courgette
  • 50g Breadcrumbs
  • 30g Cheddar cheese, grated
  • 1tbsp Mixed herbs
  • 1tbsp Chives
  • A pinch of black pepper
  • 300ml Very low salt vegetable stock
  • 1tsp Corn flour


  • STEP 1

    Parboil the potatoes for eight minutes before draining and setting aside.

  • STEP 2

    Chop the leek, carrots, potatoes, sweet potatoes and courgette into small, bite size pieces and place in a casserole dish.

  • STEP 3

    Pour stock over the vegetables, cover with a lid and bake in the oven at 200C/400F/Gas mark 6 for 30 minutes until the vegetables are nearly cooked.

  • STEP 4

    Remove from the oven and add enough cornflour to thicken the sauce.

  • STEP 5

    Cover with breadcrumbs and grated cheese and return to the oven for 10-15 minutes, or until the cheese browns.

  • STEP 6

    Blend or mash until correct consistency for your baby.