1 Use roughly equal amounts of each vegetable for this purée. 2 Put the vegetables and coriander in a saucepan and enough water to cover (or steam). 3 Simmer gently until cooked (about 10 minutes). 4 ...

You’ll need: • 125g carrots, peeled and sliced • 30g unsalted butter • 200g tomatoes, skinned, deseeded, chopped • 45g grated Cheddar • 2 tbsp Annabel Karmel’s Organic Gluten-free Mini Pasta Stars ...

Add the carrot and cook for another 10 minutes ... increasing as they get older. Any leftover puree can be frozen for up to 1 month, or kept in the fridge for up to 2 days. Tip - You could ...

Slice the other half and keep raw. For the carrot puree: • Peel and chop carrots. • Add to juice and vacuum pack. • Cook at 100oC steam for 15 minutes. • Blend with gelespressa.