Infant’s vegetable stock

2 large carrots, peeled and chopped

2 large onions, sliced
2 celery stalks, chopped
1 turnip, peeled and chopped
10 black peppercorns
1 bulb of garlic
pinch thyme
pinch parsley
1 bay leaf

Put all the vegetables and the garlic cloves large saucepan along with the peppercorns and herbs.

Cover with water and bring to the boil.

Simmer for one hour.

Remove from heat and allow to cool.

Strain before use.

Infant’s vegetarian gravy
12 fl oz  vegetable stock

12 fl oz  water
1 small onion, peeled and chopped
1 medium carrot, diced
1 sweet potato, peeled and diced
1 cup of red lentils, rinsed
pinch oregano
pinch thyme
pinch basil
pinch freshly ground black pepper
olive oil

Heat the oil on a medium heat in a pan and saute the chopped onion, carrot and sweet potato until they begin to soften.

Add the lentils, and seasonings.

Pour in the vegetable stock and half the water.

Simmer gently, covered for 30 minutes, checking frequently and adding more water if the mixture seems too dry.

When the lentils are cooked, transfer the mixture to a food processor and blend until smooth, thinning with as much water as necessary.