Recipe Courgette and chicken purée

• Rinse the courgettes in a pan of cold water with a dash of white vinegar, then cut the vegetables into small cubes.
• Add a little salt to a pan of boiling water and immerse the courgette cubes for around 5 minutes. At the end of cooking, reserve the cooking water and cool the courgettes in a colander of cold water.
• Puree the courgettes and pass through a sieve. Set aside in a cool place.
• Put the olive oil in a frying pan and brown the free-range chicken breasts. Add the thyme and cover with the courgette cooking water. Allow the chicken breasts to cook through, then drain and blend finely.
• Place the courgette purée and free-range chicken supreme in a Le Parfait Super 125 Terrine. Close the Le Parfait Super Terrine 125 and immediately heat process for 45 minutes at 100°C.:

To serve to baby, open the jar and heat in a bain-marie. Check the temperature of the spoonful before giving it to your baby.