To make the chicken puree:

1. Heat the oil in a small saucepan. Add the onion and apple and fry for 2-3 minutes. Add the garlic and cook for 15 seconds. Add the quinoa and chicken stock. Cover with a lid and bring up to the boil. Simmer for 7 minutes.
2. Add the broccoli and continue to simmer for another 7 minutes or until the chicken is cooked and the vegetables are tender. If using cooked chicken add this once the vegetables are tender. Remove from the heat and stir in the cheese.
3. Spoon the mixture into the Itsy Blitz® blender & add up to 20mls of water. Screw on the lid and attach to the base. Blend.

To make the chicken balls:

1. Cook the broccoli in a steamer for 5 minutes, cool and finely chop.
2. To make the breadcrumbs add a piece of crust-less white bread and blitz in the Itsy Blitz® blender, alternatively you can use store bought breadcrumbs.
3. Measure the ingredients into the Itsy Blitz® blender. Screw on the lid and attach to the base. Blend until chopped. Spoon into a bowl.  Shape the mixture into 4 small balls.
4. Heat a little oil in a frying pan. Fry the balls for about 5 minutes turning over until golden brown.