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Fish and Vegetables with Cheese Sauce

You will need

3 tsp unsalted butter or margarine
1 leek, finely sliced
1 carrot, peeled and chopped
1 potato, peeled and chopped
300ml water
¼ cup frozen peas
¼ cup corn kernels
150g white fish fillet, skinned and deboned
150ml of baby’s usual milk
1 tbsp unsalted butter or margarine
1 tbsp plain flour
½ cup cheddar cheese, grated

Melt butter in a saucepan add the leeks and cook until soft. Add carrots, potatoes and water and bring to the boil for about 15 minutes. Add peas and corn to the water and cook for another 5 minutes or until vegetables are soft. While vegetables are cooking, place fish in a pan with the milk and simmer for 3-4 minutes or until fish is cooked. Remove from milk and flake, reserve the milk.

To make the cheese sauce, melt the butter in a pan, stir in the flour to make a smooth paste. Reduce to a low heat and gradually add the reserved milk, continuously stirring until thick and smooth. Remove from heat and stir in the cheese. Drain water from vegetables. Combine the vegetables, fish and cheese sauce and blend mash or chop depending on desired texture.