This is not just baby food, it is seriously delicious for the bigger people too. You can easily make this a vegetarian dish, the meat component is very optional. I gave this to Harry for lunch and then sat down to enjoy some myself, but the little wriggler was climbing all over me for more.It’s very hot here in Singapore, but as this recipe came from Mum, I cranked the aircon, rugged up, and pretended it was cold and wintery, just like at home.

Tip: Serve with crusty bread 

Ingredients

• 3 cups salt reduced chicken stock (use a good quality free range or make your own)
• 2 tsp olive oil
• 1 large red onion, finely chopped
• 2 celery sticks
• 2 garlic cloves, finely chopped
• 500g sweet potato, peeled, diced
• 400g can lentils, drained
• 400g can diced tomatoes
• 250g broccoli florets, chopped
• 250g cauliflower florets, chopped
• 1 small red capsicum
• 1 handful of parsley to garnish
• Optional: 50g pancetta or good quality bacon, I used beef mince as I needed to use it up

Method

Step 1

Heat the oil in a saucepan over medium heat, sauté onion, capsicum and garlic until clear, add the meat if using, cook through -

Step 2

Add the sweet potato, stir to combine for 1 minute -

Step 3

Add the stock, tomato, lentils. Bring mixture to the boil, then reduce the heat and simmer partially covered for 15 minutes -

Step 4

Add the broccoli and cauliflower, cook for a further 5 minutes -

Step 5

Sprinkle with parsley. Divide any mixture you want for baby and puree to desired consistency. Add salt and pepper to the 'adult version' only -