This warming winter stew makes the most of lovely seasonal leeks which go so well with tarragon and chicken.

Serves 4 adults and one baby.

Suitable for freezing.

Suitable from 7 months.

Ingredients A splash olive oil for cooking 4 chicken thighs with skin and bone 1 finely chopped onion 4 finely chopped leeks 2 crushed cloves of garlic 150g dried green lentils Juice of 1 lemon 3 tsps Dijon mustard 2 tsps mixed dried herbs 500mls hot vegetable or chicken stock (ideally homemade with no added salt, or a low salt alternative) 150g quinoa 200g frozen peas 1 tbsp fresh tarragon (optional) Small pot of double cream (optional – to add to sauce at the end) Method 1. Add a splash of olive oil to a large heavy based pot with a lid. Lightly brown the chicken thighs, then remove to a side plate.

2. Add more olive oil to the pot, reduce heat to low, add onion and leek and gently sauté for five minutes. Add the garlic for another minute.

3. Rinse the lentils, add to the pot with the lemon juice, mustard and dried herbs. Lift the chicken thighs back into the pot, cover with stock and stir. Add extra water to ensure everything is covered. Bring to a gentle boil then reduce heat to low. Cover with a lid and cook for an hour.

4. Remove the lid and add the quinoa, ensuring it is covered with liquid. Cook without the lid for 20 minutes or until the quinoa is cooked and looks like open spirals. Add the peas to the pot for the final 5 minutes.

5. To serve, carefully lift the chicken thighs onto a chopping board. Discard the skin then flake the tender meat off the bone. Cut into bite size pieces suitable for the age of your child. Add the chopped meat back to the pot and stir.

6. Serve in bowls with a little chopped fresh tarragon. You could also stir in an optional drizzle of double cream to make the sauce richer and creamier.

NB: If you don’t have any quinoa, you can supplement this with any grain of your choice, just add towards the end of cooking, and adjust the cooking time according to the packet instructions. If you use rice, avoid reheating this recipe.

For your baby: You can mash or blend the stew if your baby still prefers a pureed texture. Try gradually introducing a few lumps to get them used to them.

If you freeze this dish, defrost thoroughly and reheat until piping hot.