Meat Puree

icon-whisk-1This recipe is a good source of iron

Basic difficulty | Good source of iron
Serves 1–2


50–60g chicken, lean beef, veal or lamb (finely chopped or minced)


  1. Place meat in a small saucepan with a small amount of water.

  2. Bring to the boil, then reduce heat and simmer gently until meat is tender (about 30 minutes).

  3. Drain excess water, reserving one tablespoon of cooking liquid.

  4. Allow to cool and puree in a food processor with reserved cooking liquid.

Smart tip

  • Use leftover meat from the family meal for the puree.