Food is one of life's great pleasures but all too often as people get older their tastes often get pickier and their appetites shrink.

So it can be a challenge for the elderly, or those who cook for them like relatives and carers, to concoct balanced, tasty meals that include enough nutrients to keep them fit and healthy.

Terry Tucker's risen to the challenge and collected a feast of recipes recommended by elderly residents and chefs who work for a leading group of care homes.

They're in her new book, Delicious And Nutritious, and she says: "Older people often need to be tempted to eat, and food for them shouldn't be bland and unappetising."

Terry, who trains chefs for the Barchester Healthcare homes and has been a catering consultant for the NHS, says: "I wanted to provide sound information for those who cook at home for older relatives and friends, and show that dishes can be adventurous as well as suitable for particular needs."

Celebrity chef, Paul Rankin, who's worked with the Barchester chefs, says: "It's great to see help and new ideas for those cooking for older friends and family members as well as those cooking for older people in care homes."

There's no age limit on her dishes so this menu can be enjoyed by the whole family!

CHICKEN PAN PIE

(serves four)
25g/1oz butter
1 small onion, chopped
4 boneless, skinless chicken breasts, cut into cubes
1 red pepper, cored, deseeded and diced
1 green pepper, cored, deseeded and diced
100g/3 1/2oz button mushrooms, sliced
2 stems fresh tarragon
4tbsp white wine
salt and freshly ground black pepper

For the sauce:
40g/1 1/2oz butter
40g/1 1/2oz plain flour
450ml/1/2 pint

For the topping:
40g/1 1/2oz fresh breadcrumbs
40g/1 1/2oz mature Cheddar cheese, grated

Heat the butter in a frying pan, add the onion and chicken and fry for five minutes, stirring until lightly browned.

Stir in the peppers and mushrooms. Tear the tarragon into pieces and add with the wine and seasoning. Simmer for five minutes.

Meanwhile, make the sauce: heat the butter in a saucepan, stir in the flour, and cook for one minute. Gradually add the milk and bring to the boil, stirring until smooth and thickened. Season.

Stir the chicken mixture into the sauce. (You can add a variety of ingredients to the chicken if desired at this point. Apricots add a lovely sweetness, sweetcorn is tasty and prunes make a really special pie.) Then tip into a shallow ovenproof dish. Sprinkle with the breadcrumbs and cheese and bake at 190C/Gas Mark 5 for 20 minutes until golden brown and the chicken is thoroughly cooked.

Serve with baby carrots or a selection of mixed vegetables.

  • Nutritional information per portion: energy 2,684KJ/641Kcal; protein 49.35g; carbohydrate 37.9g; fat 32.0g; sodium 1.5g; fibre 4.3g.