Puree meal ideas following bariatric surgery

This page provides some recipe ideas for meals that can be blended down to achieve consistency for the first 4 weeks following bariatric surgery.

A hand blender or liquidiser can be used to puree the food. Adding gravy, sauces, milk or custard to provide liquid will allow the food to blend. Herbs can be added to dishes to flavour the food.

Breakfast

• 1/2 wheat biscuit (e.g. Weetabix/supermarket’s own brand) soaked in warm or cold milk to a paste consistency.
• Blended porridge/instant oats with milk.
• Pureed banana/stewed fruit e.g. apples, plums, pears (remove skins) with 1/2 small pot of yoghurt.
• 1 small pot of smooth diet/low-fat/light yoghurt.
• 150 to 200ml (1/3 pint) fruit smoothie (soft fruit blended with either low calorie milk or yoghurt).

Main Meals

• Smooth soup (blend this if any lumps of meat/fish/beans/lentils/vegetables or potatoes).
• Blend small pieces of tender assorted meat with gravy.
• Blend fish in sauce/pureed fish pie.
• Mashed potato with semi-skimmed/skimmed milk (sieve any lumps out) with cheese sauce/gravy. Instant or frozen mash can be a good alternative.
• Pureed cauliflower cheese.
• Corned beef and mashed potato.
• Tinned mild curry, tinned stewing steak.
• Tinned creamy chicken (all well blended) with mashed potato.
• Soft, well-cooked pasta blended with chopped tomatoes or passata.
• If you are struggling with preperation, you may liquidise ready meals (opt for healthier choices).

Vegetables

• Boil vegetables in a small amount of water until cooked. Use a small amount of this water to blend the vegetables.

Light meals and snacks

• Smooth soups – tinned or homemade.
• Instant mash with melted cheese/gravy.
• Tinned fish e.g. tuna, salmon mixed with mayonnaise, blended.
• Soft cream cheese or pate with mashed potato.
• Small portion of main meals as snacks during the day.
• Tinned/fresh/stewed fruit blended with a bit of fruit juice to create a smooth texture.
• Ice cream.
• Mousse/instant whip type deserts.
• Milk jelly (blended).
• Flavoured cartons of low-fat custard.
• Egg custard.
• Smooth yoghurts and fromage frais.
• Semolina, pureed rice pudding/ground rice.

To save time, when preparing meals from the “main meals” section, you could make extra portions and freeze to use on another day.

At first your may be able to manage only a few teaspoons at mealtimes, therefore ice cube holders can be useful to portion out meals.

To be safe, place cooked food in a shallow container so it can cool as quickly as possible. As soon as it is cool (within 1 hour if possible) chill or freeze the food. Only re-heat cooked food once and heat it until it is piping hot all the way through.

Recipe Notes

Unless otherwise states:

• All recipes make small meals which can also be pureed.
• Vegetables are peeled, or trimmed and washed before use.
• All eggs are medium size.
• All recipes use small to medium size ingredients.
• Keep lids on pans to prevent additional loss of nutrients.
• Use small pans and keep liquid to a minimum.
• Spoon measures are shortened.

tbsp. = tablespoon

tsp. teaspoon

Hygiene Tips

You can reduce the risk of food poisoning by:

• Washing hands well before preparing food and eating food.
• Cleaning food preparation areas, chopping boards and utensils before and after use.
• Washing all fruit and vegetables before use.
• Keeping food either hot or cold.
• Keeping raw and ready-to-eat food separate.
• Serving food piping hot.

Breakfast

• 1 rasher of bacon, chopped OR 1 sausage (skin off).
• 2 tbsp. tinned tomatoes or 3 tbsp. beans.
• 1 poached egg.

Method

1. Cook the sausage or bacon in a small pan.
2. Add either beans or tomatoes and heat together, remove from heat.
3. Into a small saucepan of boiling water add one egg, cook for 3 to 4 minutes.
4. Add the drained egg to the other pan and mix together.
5. Allow to cool slightly before putting into the blender.
6. Blend into a smooth pureed texture.
7. Serve straight after blending or place into ice cube tray or suitable container.
8. Allow to cool, cover, label and freeze quickly.
9. Re-heat food once until piping hot.

Basic White Sauce

• 125ml Semi Skimmed Milk (1/2 cup).
• 2 tsp. cornflour.
• Seasoning to taste.
• English mustard (tip of knife).
• 15g (small cube) low fat extra mature cheese to be added when making cheese sauce.

Method

1. Put milk, cornflour, seasoning and mustard into a pan.
2. Bring to boil stirring all the time. Remove from heat and add cheese, use as required.

Ground Rice

• 1/2 tbsp. ground rice.
• 1/2 tsp. tomato puree.
• Seasoning to taste.
• 1/2 clove garlic, chopped fine.
• 1/3 pint (175ml) cup of water.
• 10g low-fat extra mature cheese.

Method

1. Blend ingredients together then place over a low heat.
2. Stir in garlic, puree and seasoning; stir until sauce begins to thicken, reduce heat and simmer gently for approximately 8 to 10 minutes.
3. Remove from heat and stir in grated cheese, serve hot.

Carrot and Sweet Potato

• 1 medium carrot (100g).
• 1 medium sweet potato (100g).
• Seasoning to taste.
• Coriander, sprinkle.
• 1/4 tsp. vegetable stock.
• 250ml water.
• 35g red lentils.

Method

1. Wash, peel and chop carrot and onion into small pieces all the same size.
2. Put lentils, seasoning, water, vegetables into a small pan and cover with a lid.
3. Bring to boil then simmer on a low heat, stirring occasionally until vegetables and lentils are soft (approx. 25 minutes).
4. Allow for most of the liquid to have gone for a thicker soup.
5. Remove from heat, cool slightly before adding to the blender.
6. Blend into smooth puree texture.
7. Serve straight after blending or place into ice cube tray or suitable container.
8. Allow to cool, cover, label and freeze quickly.
9. Re-heat food once until piping hot.

Scotch Broth

• 1/4 carrot.
• 1/4 onion.
• Small wedge of turnip.
• 1/4 parsnip.
• 1/4 leek.
• 1/4 sweet potato.
• 2 tbsp. (35g) broth mix.
• Black pepper, spinkle.
• Parsley, sprinkle.
• 1/4 tsp. veg stock.
• 250ml water.

Method

1. Cut the vegetables into small pieces.
2. Add broth mix, seasoning and water. Cover with lid.
3. Bring to boil and then simmer for approx. 50 minutes.
4. Most of the liquid will have gone. The barley will be soft.
5. Remove from the heat and allow to cool slightly before transferring to blender.
6. Blend into a smooth puree texture.
7. Serve straight after blending or place into ice cube tray or suitable container.
8. Allow to cool, cover, label and freeze quickly.
9. Re-heat food once until piping hot.

Vegetable and Lentil Broth

• 1/4 onion.
• Turnip (small wedge).
• 1/4 carrot.
• 1/4 parsnip.
• 1/4 leek.
• 1/4 sweet potato.
• 35g red split lentils.
• Ground cumin, sprinkle.
• 1/8 tsp. vegetable stock.
• Seasoning to taste.
• 250ml water.
• Mixed herbs, sprinkle.

Method

1. Wash, peel and chop all the vegetables into small pieces all the same size.
2. Put lentils, seasoning, water, vegetables into a small pan and cover with a lid.
3. Bring to boil then simmer on a low heat, stirring occasionally until the vegetables and lentils are soft (approx. 25 minutes).
4. Allow for most of the liquid to have gone for a thicker soup.
5. Remove from heat, cool slightly before transferring to blender.
6. Blend into a smooth puree texture.
7. Serve straight after blending or place into ice cube tray or suitable container.
8. Allow to cool, cover, label and freeze quickly.
9. Re-heat food once until piping hot.

Cauliflower Cheese Souffle

• 2 cauliflower florets.
• 15g low fat mature cheese (small cube).
• 1/2 quantity white sauce recipe.
• Seasoning.
• 1 egg.

Method

1. Cook cauliflower until soft in minimum amount of water (liquid can be added to sauce).
2. Make up 1/2 quantity of white sauce and add grated cheese, remove from heat.
3. Separate the eggs and add egg yolk to the cheese mix.
4. Mash up cauliflower and stir into mixture.
5. Beat egg white until stiff, fold carefully into mixture.
6. Divide mixture into ramekins, bake at 200^oC, 400^oF or Gas Mark 6 for 15 to 20 minutes.
7. Remove from oven when golden brown.

Courgette Carbonara

• 1/4 medium courgettes.
• 1 next vermicelli.
• 1 egg yolk.
• 1 tsp 1/2 fat creme fraiche.
• 1/4 red onion.
• 1 button mushroom.
• parmesan cheese, sprinkle.
• 1 thick slice of smoked back bacon/ham.
• Fresh thyme.
• Ground black pepper.
• 1/4 tsp. rapeseed oil.

Method

1. Boil pasta as per manufacturer’s instructions.
2. Cut courgettes diagonal into small pieces; finely chop onion; slice mushrooms.
3. To make your creamy carbonara sauce, put the egg yolk into a bowl, add the creme fraiche and Parmesan; mix together with a fork. Season lightly and put to one side.
4. Heat oil and fry bacon lightly, add courgettes, onions and mushroom until golden brown. Season well with black pepper and chopped thyme.
5. When the pasta is cooked, drain it, saving a little of the cooking water.
6. Add pasta to the bacon and heat gently, then remove from heat.
7. Pour egg mixture into a pan and mix together, adding cooking water from pasta, if necessary.
8. Remove from heat and allow to cool slightly before transferring to blender.
9. Blend into a smooth puree texture.
10. Serve straight after blending of place into ice cube tray or suitable container.
11. Allow to cool, cover, label and freeze quickly.
12. Re-heat food once until piping hot.

Fish Pie

• 75g fresh fish (haddock, pollock, salmon etc.), small dices.
• 1/4 carrot, peeled and grated.
• 15g low-fat extra mature cheese, grated.
• 1 broccoli floret (fresh of frozen).
• 1/4 sweet potato (30g), peeled and small dice.
• 1/4 cup chopped tinned tomatoes.
• 1/4 lemon zest and juice.
• Parsley, sprinkle.
• Tip of a fresh chilli.

Method

1. Put oven on at 190^oC, 375^oF or Gas Mark 5.
2. Place the fish into a small over-proof dish.
3. Add all remaining ingredients and mix together.
4. Cover with lid or tin foil and bake in the oven for 20 to 30 minutes until fish is soft.
5. Remove from oven and allow to cool slightly before transferring to blender.
6. Blend into a smooth puree texture.
7. Serve straight after blending or place into ice cube tray or suitable container.
8. Allow to cool, cover, label and freeze quickly.
9. Re-heat food once until piping hot.

Fish and Cheese Sauce

• 75g any fresh fish.
• 1/2 cup (125ml) semi-skimmed milk.
• 1/4 quantity cheese sauce recipe.
• Paprika, sprinkle.
• Seasoning to taste

Method

1. Cust fish into bite size pieces and poach milk with seasoning for 8 to 10 minutes.
2. Use milk from fish to make cheese sauce.
3. Mix fish and cheese sauce together.
4. Cool slightly and blend together or pass through sieve.
5. Serve straight after blending or place into ice cube tray or suitable container.
6. Allow to cool, cover, label and freeze quickly.
7. Re-heat food once only until piping hot.

Mince and Dumplings

• 75g Minced Beef.
• 1/4 Onion.
• 1/4 Carrot.
• 1 tsp. tomato puree.
• 1 drop Worcestershire Sauce.
• Seasoning to taste.
• 1/8 tsp. vegetable stock.
• 1/2 cup water.

For the dumplings:

• 2 tbsp. Self Raising Flour
• 1/2 tbsp. Low Fat Margarine.
• Mixed Herbs, sprinkle.
• Water to mix.

Method

1. Preheat the oven to 190^oC, 375^oF or Gas Mark 5.
2. Put minced beef into pan and dry fry for 4 to 6 minutes.
3. Finely chop onion and add to pan, cook for 3 minutes.
4. Add carrot, tomatoes, stick, seasoning, Worcestershire sauce and herbs.
5. Cover with lid and simmer for 10 minutes.
6. Transfer to over proof dish.
7. Rub flour and fat together, add herbs and enough water to make soft dough.
8. Drop in dumpling mixture (approx. 5).
9. Bake in oven for 15 to 20 minutes until dumplings are golden brown.
10. Allow to cool slightly before transferring to blender.
11. Blend into a smooth puree texture.
12. Serve straight after blending or place into ice cube tray or suitable container.
13. allow to cool, cover, label and freeze quickly.
14. Re-heat food once until piping hot.

Moussaka

• 50g minced pork.
• 1/2 clove of garlic, crushed.
• 4 slices of aubergines.
• 1/4 onion, chopped.
• 150ml chicken stock.
• 1/2 cup chopped tomatoes.
• Cinnamon, cumin, oregano, sprinkle.
• Pinch of nutmeg.
• 15g grated low-fat mature cheddar cheese.
• Mint, sprinkle.
• Freshly ground black pepper.
• 1/4 tsp. rapeseed oil.
• 1/4 cheese sauce recipe.

Method

1. Preheat the oven to 190^oC, 375^oF or Gas Mark 5.
2. Slice the aubergines, put onto a baking tray and drizzle with oil and black pepper; bake in the oven until golden brown.
3. Put mince into a frying pan and dry fry for 2 to 4 minutes until browned; add onion and garlic cook until softened.
4. Add the tomatoes, cumin, cinnamon, tomatoes, mint and stock. Cook together for 3 to 5 minutes.
5. Into a small ovenproof dish layer the aubergines and lamb mince in layers.
6. Make up 1/4 cheese sauce recipe and spoon on top of aubergines. Sprinkle with grated cheese.
7. Bake in the oven 10 to 15 minutes to colour the cheese and cook through. Allow to cool slightly before transferring to blender.
8. Blend into a smooth puree texture.
9. Serve straight after blending or place into ice cube tray or suitable container.
10. Allow to cool, cover, label and freeze quickly.
11. Re-heat food once until piping hot.

Mushroom Stroganoff

• 3 mushrooms (approx. 70g)
• 1/8 tsp. rapeseed oil.
• 1/8 tsp. vegetable stock.
• 1/4 onion.
• 1 clove garlic.
• 1/4 small leek.
• 1/2 cup water.
• Parsley to taste.
• Paprika to taste.
• Lemon juice, squeeze.
• 1/8 tsp. 1/2 fat creme fraiche.
• Worcestershire sauce, dash.
• 1 nest vermicelli pasta (25g).
• Seasoning as required.

Method

1. Cut mushrooms, the onions, garlic and leeks into small dices.
2. Heat the oil in a pan and add the onions, garlic and leeks; fry until softened but not coloured.
3. Add paprika and toss through until coloured.
4. Put parsley, Worcestershire sauce and a squeeze or lemon juice into the pan.
5. Stir in the stock and reduce by half.
6. While cooking, follow instructions to cook pasta.
7. Add cooked vermicelli to the mixture and season.
8. Remove from heat, cool slightly before transferring to blender.
9. Blend into a smooth puree texture. Serve straight after blending or place into ice cube tray or suitable container.
10. Allow to cool, cover, label and freeze quickly.
11. Reheat food once until piping hot.

Pasta Bake

• 1 vermicelli nest.
• 50g chicken or tinned salmon.
• 30g red split pea.
• 1 cloves garlic, chopped.
• 1/4 onion, chopped.
• 1/2 cup chopped tomatoes.
• 1/2 tbsp. tomato puree.
• 1 cauliflower floret.
• 1 cup stock.
• 1/4 leek, sliced.
• Mixed herbs, sprinkle.
• 2 tbsp. peas.
• 15g low fat cheddar, grate.
• Seasoning, sprinkle.

Method

1. Preheat the oven to 190^oC, 375^oF or Gas Mark 5.
2. Cook the pasta in boiling water according to the instructions on the packet.
3. Heat oil in a pan, add chicken, lentils and garlic and cook for several minutes.
4. Add leeks, onion and cook together; add remaining vegetables with tomatoes, puree and herbs.
5. Simmer gently for 6 to 8 minutes; add drained pasta.
6. Season well with black pepper and place in an ovenproof dish.
7. Sprinkle the cheese over the top. Place in the oven to colour the top and heat through for around 8 to 10 minutes.
8. Remove from heat and allow to cool slightly before transferring to blender.
9. Blend into a smooth puree texture.
10. Allow to cool, cover, label and freeze quickly.
11. Re-heat food once until piping hot.

Pasta Bolognaise

• 75g Minced beef/turkey/Quorn.
• 1/4 red onion, diced.
• 1 clove garlic, crushed.
• 1/4 cup tinned chopped tomatoes.
• 1 tsp. tomato puree.
• 1 tsp. basil.
• 1/4 red pepper, diced.
• 1 nest vermicelli pasta (25g).
• 2 tsbp. water.
• Parmesan cheese, sprinkle.
• Black pepper ground, sprinkle.
• 1/8 tbsp. vegetable stock.
• 1 mushroom, sliced.

Method

1. Dry fry meat with garlic in pan until brown, approx. 5 minutes.
2. Add onions and mushrooms and continue cooking until soft.
3. Put in tomato puree, chopped tomatoes, pepper, herbs and seasoning.
4. Cover with lid and simmer gently for 15 to 20 minutes, add water if needed.
5. While cooking, follow instructions to cook pasta.
6. Add cooked vermicelli and parmesan to bolognaise mixture.
7. Allow to cool slightly before transferring to blender.
8. Blend into a smooth puree texture.
9. Serve straight after blending or place into ice cube tray or suitable container.
10. Allow to cool, cover, label and freeze quickly.
11. Re-heat food once until piping hot.

Ratatouille

• 1/2 courgette.
• 1/4 aubergine.
• 1/4 red onion.
• 1/4 red, yellow and orange pepper.
• 1 cloves garlic.
• 2x 1/4 cups tinned tomatoes.
• Chopped basil.
• 1 tbsp. tomato puree.
• 1 tsp. vegetable pil.
• Black pepper.

Method

1. Cut aubergine, peppers, onion and courgette into small pieces.
2. Peel garlic and crush.
3. Roughly chop tomatoes.
4. Heat oil in pan and add garlic, onions, aubergines, peppers and courgettes. Cook for 5 to 10 minutes.
5. Add tomatoes and cook for a further 5 minutes then reduce heat and simmer until tender.
6. Remove from heat add black pepper and basil.
7. Remove from heat, cool slightly before transferring to blender.
8. Blend into a smooth puree texture.
9. Serve straight after blending or place into ice cube tray or suitable container.
10. Allow to cool, cover, label and freeze quickly.
11. Re-heat food once until piping hot.

Savory Salmon

• 1/4 of 213g tin of tinned salmon (45g).
• 1/2 quantity of cheese sauce (50g).
• 1/8 tsp. tomato puree.

Method

1. Drain salmon.
2. Mash with fork/spoon until smooth.
3. Add to cheese sauce.
4. Add dash of lemon and tomato puree.
5. Blend into a smooth puree texture.
6. Put mixture through sieve and serve hot or cold.

Turkey Chilli

• 50g minced turkey.
• 1/4 onion.
• 1/4 fresh chilli.
• 1 mushroom.
• 1/4 pepper.
• Seasoning to taste.
• 1/4 cup tinned tomatoes.
• 2 tbsp. water.
• 1/8 tsp. vegetable stock.
• 1/4 tin red kidney beans (100g approx.).
• Clove of garlic.

Method

1. Dry fry meat with garlic in pan until brown, approx. 5 minutes.
2. Add onions and mushrooms and continue cooking until soft.
3. Put in tomato puree, chopped tomatoes, pepper, chilli, kidney beans and seasoning.
4. Cover with lid and simmer gently for 15 to 20 minutes add water if needed.
5. Allow to cool slightly before transferring to blender.
6. Blend into a smooth puree texture.
7. Serve straight after blending or place into ice cube tray or suitable container.
8. Allow to cool, cover, label and freeze quickly.
9. Re-heat food once until piping hot.

Turkey/Pork/Chicken Curry

• 75g turkey breast.
• 1/4 onion.
• 1 clove garlic.
• 1/4 cup chick peas.
• 1 mushroom.
• 1/4 pepper.
• 1/4 sweet potato.
• 1/4 cup tinned tomatoes.
• 1/8 tsp. vegetable stock.
• 1 tsp. curry powder.
• 1/8 tsp. rapeseed oil.
• 1 tsp. tomato puree.
• Seasoning to taste.

Method

1. Wash and prepare the vegetables.
2. Fry the onion and garlic for 2 minutes in the oil.
3. Add turkey and cook for 4 to 6 minutes until slightly browned.
4. Stir in peppers, potatoes, chickpeas and mushrooms and cook until slightly soft before adding tomatoes, curry powder, seasoning and tomato puree.
5. Allow to simmer for approx. 10 minutes, until the pork is tender.
6. Remove from heat, cool slightly before transferring to blender.
7. Blend into a smooth puree texture.
8. Serve straight after blending or place into ice cube tray or suitable container.
9. Allow to cool, cover, label and freeze quickly.
10. Re-heat food once until piping hot.

Apple Crumble

The filling:

• 1 apple, thickly sliced.
• 2 tbsp. water.
• Sprinkle mixed spice.
• Sprinkle cinnamon.
• 1 orange, juice and zest.

The topping:

• 2 tbsp. plain flour.
• 1 tsp. low fat spread.
• 1/4 tsp. sugar.

Method

1. Heat oven to 180^oC, 350^oF or Gas Mark 4. Put the apple into a pan with the sugar, water, mixed spice, cinnamon, zest and juice. Cook over a low heat for 5 minutes and place in a small oven proof dish.
2. Mix together flour and low fat. Rub-in with fingertips until it resembles breadcrumbs. Add the sugar and mix through.
3. Cover the fruit with the crumble mixture. Bake for approximately 10 minutes until the crumble is golden.
4. Cool slightly, and then place in a blender with custard.
5. Blend into a smooth puree texture.
6. Serve straight after blending or place into ice cube tray or suitable container.
7. Allow to cool, cover, label, and freeze quickly.
8. Re-heat food once until piping hot.

Custard

• 1/4 cup semi-skimmed milk.
• 1/4 tsp. sugar.
• 2 tsp. custard powder.

Make up as per manufacturer’s instruction.

Baked Egg Custard

• 1medium egg + 1 egg yolk.
• 150ml semi-skimmed milk.
• 1 tbsp. sugar.
• Grated nutmeg.
• Vanilla Essence.

Method

1. Heat of oven to 180^oC, 350^oF or Gas Mark 4.
2. Whisks eggs in a bowl with sugar and vanilla lightly.
3. Heat milk in pan, cool slightly then pour onto egg mixture.
4. Pour into ramekins, sprinkle with grated nutmeg.
5. Bake for about 20 minutes until set.
6. Serve hot or cold.

1/8 tsp. cocoa powder can be added to the milk as a variation.

Eve’s Pudding

The filling:

• 1 apple, thickly sliced.
• 2 tbsp. water.
• Sprinkle mixed spice.
• Sprinkle cinnamon.
• 1 orange, juice and zest.

Method

1. Heat oven to 180^oC, 350^oF or Gas Mark 4. Put the apple into a pan with the sugar, water, mixed spice, cinnamon, zest and juice. Cook over a low heat for 5 minutes and place in a small over proof dish or 2 ramekins.
2. Beat eggs and sugar together until pale and fluffy.
3. Add egg and beat well.
4. Mix in vanilla, fold in flour.
5. Put topping mixture over the fruit, Bake for approximately 10 minutes until golden.
6. Cool slightly, and then place in a blender with custard.
7. Blend into a smooth puree texture.
8. Serve straight after blending or place into ice cube tray or suitable container.
9. Allow to cool, cover, label and freeze quickly.
10. Re-heat food once only until piping hot.

Peach Fool

• 1 tin of peaches.
• 1/2 cup semi-skimmed milk.
• 1/2 tsp. sugar.
• 1 egg.
• 2 tbsp. cornflour.

Method

1. Drain peaches then puree until smooth.
2. Place milk in pan and gently heat until boiling.
3. Separately beat egg, sugar and cornflour together.
4. Whisk into boiling milk and then return to pan, stirring on a low heat until it becomes thick.
5. Remove from heat then add fruit.
6. Spoon into glasses and chill, serve when cooled.

Rice Pudding

• 1¹/₂ tbsp. pudding rice.
• 1/4 tsp. sugar.
• 1¹/₂ cups semi skimmed milk.

Method

1. Measure out ingredients and add to small pan.
2. Bring to boil then simmer gently until rice is very soft.
3. Serve hot or cold with pureed fruit.

Semolina or Ground Rice

• 1/2 tbsp. ground rice/semolina.
• 1/3 cup semi-skimmed milk.
• 1/4 tsp. sugar.

Method

1. Blend ingredients together then place over a low heat.
2. Continue to stir until mixture becomes thicker.
3. Reduce to a low heat a simmer gently for approx. 10 minutes.
4. Remove from heat and serve hot.

Pureed fruit or cocoa may be added to the mixture.

Contact numbers

If you need further help or advice please contact:

North Tees and Hartlepool NHS Foundation Trust

Specialist Services Admin Hub

Telephone: 01429 522471

Monday to Friday, 8:30am to 4:30pm (excluding Bank Holidays).

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