• Cooking Time: 15 minutes
• Servings: 6 small portions
• Preparation Time: 30minutes
• 1/2 red pepper, deseeded and chopped
• 15ml/1 tablespoon vegetable oil
• 2 carrots, sliced
• 115g,4oz French or string or runner beans, sliced
• 1 courgette, sliced
• 55g/2oz wholemeal pasta
• 115g/4oz tuna canned in water

1. Put the pepper half under a hot grill, skin side uppermost. when the skin is black and charred allow it to cool, then remove the skin and slice the pepper beneath. Heat the oil in a pan and add the vegetables. Cover the pan and sweat over a low to medium heat for 10 minutes, stirring occasionally to prevent sticking. Add about 300ml/1/2 pint water or no- added-salt vegetable stock. Add the pasta and cook for a further 15 minutes until the pasta is cooked. Transfer to a food processor/liquidiser/mouli. Drain the tuna and add. Blend to the desired consistency, or chop for older babies. Cool quickly and portion for freezing.

I wanted a good healthy recipe for my baby boy, so I came up with this one. Even my big kids like it.