Chicken livers and root vegetables

Ingredients:

Method:

Peel and finely dice vegetables. Trim and chop chicken livers, removing any fat or sinew
Place vegetables, chicken livers and water in a saucepan. Bring to the boil then reduce heat and simmer gently for about 25 to 30 minutes, or until vegetables are very tender and the mixture is quite thick. Add extra water if needed during cooking.
For a very smooth texture, purée livers and vegetables in a food processor, or sieve through a baby mouli.

For a more lumpy texture for older toddlers, mash the mixture well with a potato masher
Serve warm, along with other freshly cooked or raw vegetables (as suited to baby's age and stage).

Place remaining mixture into small serving size dishes or ramekins.
Cover and promptly refrigerate. Use within 2 days.
To reheat, steam in the covered dish over boiling water until thoroughly heated through.
Serve as soon as cooled to suit baby.

To freeze: Put small spoonfuls of smooth, puréed liver/vegetable onto a tray lined with clean plastic wrap. Cover with another sheet of wrap. Freeze until hard, then tip meat drops into a clean freezer bag, extract air, seal and label with date. Refreeze.

Thaw liver/vegetable drops in the fridge, then heat over hot water, or add to hot freshly cooked vegetables just before serving.