Liver pâté

Joanne Wood

Serves: 6-8


  • 125g butter (removed from fridge to soften)
  • 250g liver, trimmed
  • 1 small brown onion, skin removed, diced small
  • 1 tsp wholegrain mustard • 1 tsp lemon juice
  • 1-2 large cloves garlic, peeled • Salt & pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 35g ghee for sealing the pate
  • Thinly sliced and toasted sourdough bread to serve


Melt a knob of the butter in a deep frying pan. Add the chopped onions to the pan and gently cook over a low heat for 5 minutes, stirring occasionally to prevent over browning.

While the onions are cooking, pat the livers dry with a clean kitchen towel to remove any excess blood.

Roughly chop or cut with kitchen scissors and add to the onions in the pan. Cook for around 5-7 minutes, turning the livers to ensure even cooking.

Add the cooked liver and onions to a food processor together with the mustard, lemon juice, garlic, seasoning, dried herbs and the remaining butter. Pulse the mixture thoroughly until
creamy and smooth.

Spoon the mixture into a suitable container like a small serving bowl or ramekin and smooth down using the back of a spoon. Alternatively place in smaller bowls for individual portions.

Place in the fridge, covered, to cool in temperature and set.

Once the pâté has set, melt the ghee in a saucepan. Poor the melted ghee over the pâté, then place in the fridge to set for an hour or more. Serve cold on thinly sliced toasted sourdough.

Please note: Liver pâté is not recommended for pregnant women


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