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  • Writer's pictureDavid

Pork Liver Pâté

An easy recipe for a rich, tangy pâté

Very easy to make - it's just a case of popping the whole lot in a blender once it's cooked. Don't do the liver for too long. Try experimenting with different spices - see where that gets you...





streaky bacon



pork liver



red wine

brandy (I'm using Armagnac

ground cloves



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  • Finely slice/chop the bacon, onion, garlic, mushrooms and liver

  • Heat olive oil in a frying pan and add the onions and garlic

  • Sprinkle some dried sage and stir

  • Once the onions have softened, add the bacon and give a good stir

  • Once the bacon is cooked, add the butter and mushrooms

  • Add some pepper, then a good glug of red wine

  • Stir it all in and cook to let the wine reduce a bit

  • Add the liver and stir it about

  • About 2 minutes will be enough, then add the cloves and the cayenne

  • Give it a stir and add a generous drop of brandy

  • Set it alight and burn off the alcohol

  • Now pop it in a blender or food processor or blitz it in a pan, jug or bowl

  • Get it to the consistency you want - now is the time to taste it in case you decide you want to add anything

  • Pour it into a container

  • Keep it covered, and it'll keep for 2-3 days in the fridge

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