Now Mr Moo is 10 months, I try to give him exactly what we are eating for dinner. I want him to grow up and be accepting of all flavours and cusisines. Okay, let’s face it some nights I will end up mashing him up some avocado and letting him feed himself a vegemite sandwich. But most nights, he will happily eat what we are eating.

It’s full of flavour and hidden veg – great for picky kids and husbands alike.

QUICK CHICKEN AND BROWN LENTILS

2 chicken breasts

6 slices of pancetta

2 cloves of garlic

1 tablespoon of ceyanne pepper

sea salt and black pepper

1 bunch of asparagus

1 tub of natural yoghurt

1 brown onion

2 carrots

1 can of brown lentils

1 tomato

1 bag of baby spinach

1 bunch of thyme

1 sprig of rosemary

2 bay leaves

olive oil

Lay a piece of baking paper down on your chopping board, the top with the chicken breasts. Season the chicken breasts with the ceyanne pepper, seas salt and black pepper, then top with another piece of baking paper and flatten.

Drzzle some oil into a frying pan and then sear the chicken on each side. Add the garlic cloves into the pan with the sprig of thyme, a sprig of rosemary and the bay leaves. 

Blitz the onion, carrot and the majority of the thyme in a food processor. Drizzle some oil into a pan and add the veggie mix and sweet for 5 minutes, before adding the can of lentils (including the juice they come in) and half a can of water. Bring to the boil and then add the chopped tomato and the blitzed baby spinach.  Season with salt and pepper before simmering for 10 minutes.

Whilst the lentils are simmering, add the pancetta and asparugus into the chicken pan and allow to cook.

To serve, place the lentils on a plate, top with the chicken, pancetta and asparagus and then add yoghurt around the outside.