Chicken liver & apricot puree

Ingredients 3 ripe apricots 2 chicken livers 2 courgettes, cut into rounds 5ml (1t) parsley 60ml (¼cup) cooked brown rice 5ml (1t) olive oil

Method

1. Steam the chicken livers and courgette until cooked.

2. Stone and roughly chop the apricot.

3. Chop the parsley and brown rice smaller with a stick blender. Add the liver, courgette, apricot and oil and process until smooth.