• 500g liver chopped roughly

  • 1 brown onion finely chopped

  • 2 cloves garlic finely chopped

  • ½ bunch of sage finely chopped

  • 250g unsalted butter chopped

  • ½ glass port

  • Extra light oil

  • Salt & pepper


  • 1.

    In a hot pan splash in some oil, quickly fry the liver, onions and sage until sealed. Pour in the port allow to boil then simmer for approx. 5 minutes.

  • 2.

    Add the chopped butter to the pan and allow to melt. Season with salt and pepper and place it all into a blender and pulse until smooth.

  • 3.

    Line a tray with grease -proof paper, place a couple of sage leaves in the bottom as a garnish. Pour pate’ mix in. Refrigerate until it sets.


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