Instructions: Chicken Puree (6 portions): Melt the butter in a saucepan and saute the onion until softened. Add the chicken breast and saute for 2 to 3 minutes.

Add the vegetables, pour over the stock, bring to the boil and simmer covered for about 30 minutes, or until the chicken is cooked through and the vegetables are tender. Puree in a blender until the desired consistency.

Potato, Leek and Pea Puree (3 portions): Saute the leek in the butter until lightly golden (5-6 minutes), add the potato and pour over the chicken stock. Bring to the boil then reduce the heat, cover and cook for about 15 minutes. Add the frozen peas and continue to cook for about 5 minutes or until the vegetables are tender. Puree in a blender.

Apricot & Pear Muesli (4 portions): Simmer the apricots in water until soft

(about 10 minutes). Meanwhile heat the milk in a saucepan, stir in the oats, bring to the boil and simmer, stirring occasionally, for 3-4 minutes.

Combine the cooked oats, apricots and fresh pear and blend together.

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