Main course: Creamy chicken and vegetables

Ingredients:
1 carrot, peeled and sliced
2 spears of broccoli
2 florets of cauliflower
15g (1/2 oz) butter or margarine
15ml (1 tbsp) plain flour
125ml (4 fl oz) full-fat milk
30g (1 oz) Cheddar cheese, grated
60g (2 oz) cooked chicken, cut into small pieces

Bring a little water to the boil in a small saucepan and add the vegetables. Reduce the heat, cover and simmer for 10 minutes or until tender.

Meanwhile, melt the butter or margarine in a small saucepan, stir in the flour and slowly add the milk, stirring continuously until the sauce thickens. Turn down the heat and simmer for a minute.

Remove the saucepan from the heat and stir in the grated cheese.

Mix the vegetables and chicken into the cheese sauce. Roughly mash up or cut up small and serve lukewarm.

Pudding: Bananas on toast

Tip: Instead of the fruit bun, you can use slices of toasted raisin bread, wholemeal, white bread or English muffins

Ingredients:
5ml (1 tsp) butter
1 ripe banana, peeled and thickly sliced
15ml (1 tbsp) clear honey
Pinch of cinnamon
1 fruit bn (wholemeal or white)

Melt the butter in a small heavy-bottomed pan. Add the banana slices and cook for 1 minute, turning gently.

Add the honey and cinnamon and continue cooking for 2 minutes until softened.

Split the fruit bun and toast under a hot grill. Spoon over the banana mixture.

Cut into bite-sized pieces to serve.

Other recipes this month:

• Carrot and swede purée (4 months)
• Tuna and broccoli pie followed by apple and raspberry purée (7 months)