Tuna and broccoli piefollowed by apple and raspberry purée
Main course: Tuna and broccoli pie
Ingredients
1 medium potato, peeled and chopped
3 spears of broccoli
15g (1/2 oz) butter or margerine
15ml (1 tbsp) plain flour
125ml (4 fl oz) full-fat milk
1 tin (100g) tuna (in water)
Bring a little water to the boil in a saucepan, add the potato and broccoli, reduce the heat, cover and simmer for about 10 minutes or until tender. Drain and roughly mash.
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.
Stir in the mashed vegetables and tuna, transfer to an ovenproof dish and bake in the oven (190 degrees celsius/375 degrees fahrenheit/gas mark 5) for 15 minutes. Alternatively, cook in the microwave for three minutes
Serve lukewarm
Pudding: Apple and raspberry purée
Ingredients
1 eating apple, peeled, cored and sliced
15 ml (1 tbsp) apple juice
45ml (3 tbsp) water
60g (2 oz) fresh or frozen raspberries
Put the apple, apple juice and water in a small saucepan. Bring to the boil and simmer gently for 5 minutes.
Add the raspberries and cook for a further 3 minutes, stirring from time to time to prevent the fruit sticking to the bottom.
Push the mixture through a sieve to remove the pips.
Allow to cool before serving.
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