Recipe :
2 large carrots (approx. 200 g/ 8 oz)
100 g (4 oz) cauliflower, cut into small florets
a generous knob of unsalted butter
3 tomatoes, skinned, de-seeded and roughly chopped
75 g (3 oz) Cheddar cheese, grated.

Put your sliced, peeled carrot into a steamer and cook for ten minutes.
Add the cauliflower florets and sliced courgettes to the next tier of the steamer and cook for a further seven to eight minutes.
Melt the unsalted butter in a pan and add the chopped tomatoes and sauté for around two minutes until slightly mushy
. Stir the grated cheddar cheese into the tomatoes and continue to cook until the cheese has fully melted
Now puree the trio of vegetables with a hand blender.
Mix the vegetable puree together with the tomato and cheese sauce
. For older babies, this makes a delicious sauce served with tiny pasta shapes