Dysphagia Afternoon Tea

Sandwiches: For the filling – Transfer the Country Range Supreme Coronation Chicken filling to a blender and process until smooth.

Check seasoning and, if required add food thickener.

Sandwiches: For the bread – Heat the milk to 90°c, add the bread slices and blend to a smooth purée. Add vegi gel and cook for a further 2 minutes. Immediately pour the mixture onto a tray lined with cling film. Smooth out the mixture and set on the tray.

When the bread mix is cold, pipe the filling mixture over half of the bread sheet. Fold the naked side over and cut into 15 finger sandwiches or triangles.

Complete checks using IDDSI Framework Testing Methods for Level.

Scones: Place the scones and cream into a food processor and blend to a crumb. Add cream, blend and complete checks using IDDSI Framework Testing Methods for Level 4. Add more cream if required.

Add mixture into a piping bag and create small rounds 3cm in diameter

Thicken jam with Thick and Easy, and pipe in a swirl over the scone.

Pipe a small swirl of whipped cream on top of the jam.

Pudding: Place sponge into a food blender and blend to a fine crumb. Add the custard to make a puree. Check list to ensure it passed, if there are any bits or it is not the correct consistency blend or adjust as needed. Place in a piping bag.

Melt the milk chocolate over a hob or in the microwave for 30 seconds. Add double cream and whisk until well mixed and thickened. Place into a piping bag.

Serve in clear glasses or bowls layering sponge, chocolate, custard adding a touch of jam onto the centre of the top custard layer

Complete checks using IDDSI Framework Testing Methods for Level 4.