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      Butternut squash puree

      Lamb & Sweet Potato Puree

      Serves: 6-8 portions


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      • 2 sweet potatoes
      • 100g lean lamb mince
      • 1 tsp olive oil


      1. Wash, peel and dice the sweet potatoes.
      2. Heat the oil in a saucepan and add in the lamb, stirring and breaking up until browned.
      3. Once browned, add in the sweet potato and add in enough water to cover.
      4. Bring to the boil, turn down the heat and simmer for 15 minutes, stirring occasionally.
      5. Remove from heat, allow to cool slightly and then blend to desired consistency adding more water if a runnier texture is required.


      Make sure that meat is cooked thoroughly with no pink bits remaining. Freeze the leftovers in a covered container of ice cube tray and defrost for quick meals during the week.

      Free recipes 

      Delicious breakfast, lunch and dinner recipes from our team of nutritionists

      Join now for FREE

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