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  • 225 g/8 oz potatoes, peeled and diced
  • 225 g/8 oz carrots, peeled and diced
  • 20 g/¾ oz butter
  • 2 small leeks, trimmed and roughly chopped
  • 185 g/6 oz cooked chicken meat, cubed (or 2 skinless, boneless chicken breasts, cut into 2 cm/¾ in cubes)
  • 3 mushrooms, thinly sliced
  • 2 tablespoons plain flour
  • 200 ml/7 fl oz whole milk
  • 50 g/2 oz grated Cheddar cheese
  • 25 g/1 oz tinned drained sweetcorn
  • A little salt and pepper (for babies over 12 months old)


  1. Put the potatoes and carrots in a saucepan of water, bring to the boil and simmer for 10–12 minutes until soft. Drain, then mash until smooth.
  2. Melt the butter in a saucepan. Add the leeks and sauté for 5 minutes, until just soft, then add the chicken and fry for 2 minutes. Next, add the mushrooms and cook for 2 minutes. Sprinkle over the plain flour, stir for 1 minute, then gradually stir in the milk and bring to the
  3. boil. Simmer gently for 5 minutes, until the chicken is cooked. While it’s simmering, preheat the grill.
  4. Add three-quarters of the grated cheese to the sauce, season with salt and pepper (if using) and add the sweetcorn. Divide the mixture between 4 ramekins.
  5. Spoon the potato and carrot mash on top and sprinkle with the remaining cheese.
  6. Place under the grill for 4–5 minutes, until lightly golden on top and bubbling.
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