Roast chicken and vegetables

Ingredients

• 2 oz cooked chicken, (cooked with no salt added)
• 2 oz parsnip
• 2 oz carrot
• 2 oz potato
• 3 oz mix of sweetcorn and peas

Method

Prepare all the vegetables and cook parsnip and carrot together.  (Keeping any stock for blending).

Cook sweetcorn and peas in a small pan

Cook potatoes separately.

Mash the food together to the desired consistency adding more vegetable stock if needed.

Note. Vitamins that maybe lost through the cooking can be put back into the food through the juice of the vegetables.