• 400grams of chicken or pork liver (chopped up)
  • 175grams of butter
  • 1 medium onion (I prefer red but could use brown)
  • ½ tsp pink himalyan salt
  • ¼ tsp black pepper
  • 1 clove garlic (more if you want to make a garlic version – best with pork livers!)
  • Optional 1-2 TBS red wine or 1TBS red wine vinegar (or cider or apple cider vinegar if pork)


  • In a pan, heat the butter and fry the onion until softening
  • Add the livers, the salt, pepper and cook for 5 minutes
  • Add the garlic, wine/vinegar and cook a further few minutes
  • Turn off heat and allow to coo slightly
  • Transfer to a blender or stick blender mixing jug and blend until smooth
  • Transfer to a dish/jars/bowl and allow to cool before transferring to fridge
  • You can weight the pate down with an object to help it set firmer