Chicken liver pate for mum and baby

Ingredients:

Method:

Trim fat and white bits from livers. Chop livers roughly.
Heat butter or oil in a frying pan and add chopped celery, parsley and (optional) thyme. Cook gently on a moderate heat, stirring, for a few minutes.
Add chicken livers and cook, stirring often, for about 8 minutes. Stir in water. Cook for a few more minutes until livers are cooked through.
Blend to a purée in a food processor, or put through a mouli or sieve.
Mix to a smooth paste with a little boiled water to make a spreading consistency.

If you want some pâté for adults, at this point, divide the mixture in two. Set aside one half to season separately. Use one half for baby.

For baby, 6-8 months

Add 1 to 2 teaspoons of the pâté to freshly cooked vegetable or vegetable purée. Heat thoroughly; cool to suitable temperature for baby, then serve.

Freeze remaining pâté as free-flow drops

For baby from 8 months, and older children

Put freshly made pâté into a container, cover and refrigerate. Use within 2 days. (Or freeze and use within 3 weeks.)
Serve pâté spread on toast fingers or crackers, or in little sandwiches.

Pâté for mum or dad

Season the reserved pâté with cracked black pepper and salt to taste. Or add other spices such as garlic powder, and add a dash of cream or brandy if you like! Serve the pâté with crusty fresh bread, pita crisps or oven-crisped Persian bread.

Please note* If making pâté for older children and adults, you can liven the flavour by adding a crushed clove of garlic and a little chopped onion along with the celery.