Take your canapes to the next level with this delicious homemade pate. 


  • 400g best quality fresh chicken livers, cleaned

  • 200g unsalted butter

  • 1 shallot or half a small onion

  • 4 sprigs thyme

  • 4 sage leaves

  • 100ml good splash of Madiera wine or brandy

  • 20ml double cream

  • sea salt and freshly ground pepper

  • 1 whole nutmeg

  • 1 loaf ciabatta

  • Salsa verde 

  • small bunch flat leaf parsley

  • small bunch mint

  • ½  small clove garlic

  • 1 tsp capers

  • 1 anchovy fillet

  • 1 orange

  • extra virgin olive oil


  • 1.

    Cut the livers into equal sized pieces. Dice the butter. Peel and very finely chop the shallot or onion. Pick the leaves from the thyme sprigs.

  • 2.

    Place a medium frying pan on a low to medium heat. Add a knob of butter and then add the shallot, thyme and sage leaves. Cook for around 5-10 minutes stirring until the shallot has softened but not coloured. Turn up the heat to high and add the livers (with a little more butter if it’s looking a little dry). Moving quickly, fry the livers for around 2 minutes until brown on the outside but still a little pink in the middle. Tip the livers straight into a food processor.

  • 3.

    Leaving all the cooking juices in the pan, return to the heat and add the Madiera wine or brandy. Allow to bubble away until you’re left with around 2 tablespoons of lovely smelling cooking liquor. Pour this into the food processor along with the double cream, a good pinch each of salt and pepper and a good grating of fresh nutmeg. Give everything a good whizz. Scrape down the sides of the food processor with a rubber spatula. Add 75g of butter and whizz again until smooth.

  • 4.

    Cover the dish with cling film and pop in the fridge for 20 minutes to firm up. Meanwhile melt the butter in small saucepan on a low heat, add a scraping of nutmeg. Remove the pate from the fridge and pour the butter over the pate. Place the pate back in the fridge and leave to set for a few hours.

  • 5.

    Before you are ready to serve, make the salsa verde. Pick the leaves from the parsley and mint (place a few baby leaves to one side), you can chop by hand with a knife or blitz in the food processor until fine. Peel and finely chop the garlic. Add to the herbs. Chop the capers and anchovy fillet. Finely grate over the orange zest. Then mix and chop everything together well. Tip into a bowl and add a good squeeze of orange juice and a drizzle of extra virgin olive oil. Mix together and season with a little salt and pepper if needed.

  • 6.

    Slice up the ciabatta and thinly slice the mushrooms if using. Toast the bread, drizzle with a little olive oil. Let everyone dig into the pate and top with a little spoon of salsa verde.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 545kj
  • Fat Total 36g
  • Saturated Fat 20g
  • Protein 17g
  • Carbohydrate 34g
  • Sugar 3g
  • Sodium 516mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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