1 chicken fillet, cut into small pieces
1 tsp rapeseed oil
1 medium sweet potato, peeled and diced
1 medium carrot, peeled and grated
1/2 red onion, peeled and diced
1 small clove garlic, peeled and chopped
3 small tomatoes
3 tbsp full fat milk
Sauté the onions and garlic in the rapeseed oil until soft.
Add the chicken and sauté until white.
Add the sweet potatoes, carrot and tomatoes and simmer for 20 minutes or until the sweet potatoes are soft.
Add a little boiling water if necessary to cover the sweet potatoes.
Remove from heat and add the milk.
Pureé to the desired consistency. For a fine pureé, sieve to remove tomato seeds and skin.
Serve required quantity and freeze the remainder in ice cube trays.
0.4g of which saturates
3.2g of which sugars