Mid-week menu: Liver Pâté

Serves: 6–8

Ingredients:

• 125g butter (removed from fridge to soften)
• 250g liver, trimmed
• 1 small brown onion, skin removed and 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 pâté

Method:

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 mins, stirring occasionally to prevent over-browning.
3. While the onions are cooking, pat the liver 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 liver 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, then place in the fridge to set for an hour or more.
9. Serve pâté cold on thinly-sliced sourdough bread, toasted.

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