Basic difficulty | Good source of iron
50–60g chicken, lean beef, veal or lamb (finely chopped or minced)
Place meat in a small saucepan with a small amount of water.
Bring to the boil, then reduce heat and simmer gently until meat is tender (about 30 minutes).
Drain excess water, reserving one tablespoon of cooking liquid.
Allow to cool and puree in a food processor with reserved cooking liquid.