- olive oil
- 500 g free-range minced turkey
- 2 carrots
- 1 bulb of fennel
- 1 medium leek
- 1 x 400 g tin of chopped tomatoes
- 1 x 400 g tin of red kidney beans
- 1 x 400 g tin of chickpeas
- 1 fresh bay leaf
- sea salt
- freshly ground black pepper
- a few sprigs of fresh flat-leaf parsley
- Place a large pan on a medium heat, add a little oil and the turkey, then cook for 4 to 5 minutes, or until browned, stirring regularly to break up the mince.
- Meanwhile, prepare your vegetables. Trim, peel and halve the carrots, halve the fennel, discarding the core, and trim, wash and halve the leek. Add the veg to the pan with the chopped tomatoes, drained beans and chickpeas, 500ml water and the bay leaf. Bring to the boil over a high heat, then reduce to a simmer with the lid on for 45 minutes, or until the veg is tender.
- Using tongs, remove the veg to a blender (use a hand-held stick blender, if you prefer) or bowl. Blitz until smooth, then stir back into the pan. Remove the amount needed for your baby, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here). If it’s a bit too thick, add a little water to loosen, then serve.
- For adults and toddlers, pick out and discard the bay leaf, season lightly with sea salt and black pepper, then pick, finely chop and scatter over the parsley to finish. Delicious served with baked potatoes or rice.
Source: Jamie Oliver