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How to make the most delicious chicken or lamb liver pâté, according to Joanne Wood

By LLM Reporters  |  June 8, 2021
liver pate

Words by Joanne Wood, aka The Balanced Kitchen

Smothered on toast or a thin crispbread, liver pâté is a popular starter or lunch dish for its rich flavour and smooth texture. A lot of people are put off by liver, but it’s a great source of iron and this herby pâté is a delicious way to include it in your diet.

Serves 6-8


125g butter (removed from fridge to soften)
250g liver, trimmed (chicken or lamb is recommended)
1 small brown onion, skin removed, diced small
1 tsp wholegrain mustard
1 tsp lemon juice
1-2 large cloves garlic, peeled
Pinch salt and pepper
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
35g ghee for sealing the pate

To serve – thinly sliced and toasted sourdough bread


1. Melt a knob of the butter in a deep frying pan.

2. Add the chopped onions to the pan and gently cook over a low heat for 5 minutes, stir occasionally to prevent over browning.

3. 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.

4. Cook for around 5-7 minutes, turning the livers to ensure even cooking.

5. Add the cooked liver and onions to a food processor together with the mustard, lemon juice, garlic, seasoning and dried herbs. Also add the remaining butter.

6. Pulse the mixture thoroughly until creamy and smooth.

7. Spoon the mixture into a suitable container like a small serving bowl or ramekin and smooth down using the back of a spoon. Leave in the fridge, covered, to cool in temperature and set.

8. Once the pâté has set, melt the ghee in a saucepan. Poor the melted ghee over the pâté, place in the fridge to set for an hour or more.

9. Serve cold on thinly sliced sourdough toasted bread.

Please note: Liver pate is not recommended for pregnant women