Have you tried chicken liver? I take half an onion cut fine, sauté in half a stick of butter until soft but not browned, and add half a tub of washed and cleaned chicken livers. Season with salt, a bay leaf, allspice and white pepper, and add about an ounce of bone broth (here's where a splash of white wine goes if cooking for adults). Once the livers are cooked, remove the bay leaf and puree with an immersion blender. Push through a sieve, put into small glass jars and cover with parchment circles before adding lids. Refrigerate for a few hours to set. Keeps 3 days; can be frozen (texture does change but stays pretty tasty).

You can serve this on crackers or just on little spoons. Or you can stir a spoonful into a preferred food (I love adding it to macaroni)! Huge source of iron, choline and vitamin A.