inspo FRUIT YOGHURT WITH HIDDEN VEG

• 2 cups plain yoghurt with live cultures

• ¼ cup fruit puree

• ¼ cup veg puree

FOR THE FRUIT PUREE:

• ¼ cup ripe, seasonal fruit (like berries, chopped peaches or pears)

• 1 teaspoon maple syrup (only if the fruit is a little tart – otherwise leave out)

FOR THE VEG PUREE:

Defrost any single-veg puree you already have in your freezer

1 First make the fruit puree: liquidise the fruit and syrup together, then pass the puree through a sieve, using a spatula to press it through. Refrigerate until needed.

2 Mix half of the fruit puree into the yogurt. Serve immediately or freeze in portions.

SIMPLE SINGLE INGREDIENT PUREES

600g vegetables, such as cauliflower, butternut, sweet potato, broccoli, peas, green beans, beetroot and a cup of water

1 Prepare the vegetables by peeling, seeding or washing and cutting them into even-sized chunks.

2 Put the water into a heavy-based saucepan and bring to the boil. Place the prepared vegetables into a steaming basket, put the basket into the saucepan, cover and cook for about 10 minutes or until the vegetables are tender.

3 Drain the vegetables, reserving some of the cooking liquid in case you need to thin the puree.

4 Puree using a hand blender or food processor (if you have one), or pass the veg through a sieve, using a spatula to press it through.

5 Spoon into clean ice cube trays and freeze overnight. In the morning, press out the frozen veg cubes and place into a zipseal freezer bag.

You can use the same method to make single fruit purees. Apples, pears and stone fruit (like peaches and plums) work really well.