Supercharged Chicken Liver Pate

• 500g Chicken Livers
• 200g crispy bacon lardons, fried until crispy
• 150g Black budding, diced and fried until crispy
• 1 red Onion finely diced
• 200g Grass Fed Butter
• 2 cloves of Garlic (crushed)
• ½ tsp Smoked Paprika
• 4 sprigs of Thyme
• 2 tbsp Balsamic Vinegar
• Dash of Worcestershire Sauce

Step 1

Chop and sauté the onions, garlic and thyme in 50g of the butter,

Step 2

Once they have softened, add the balsamic and Worcestershire Sauce. Cook through until slightly brown.

Step 3

Add the livers to the pan. Cook for about 10 minutes, until the livers have cooked all the way through.

Step 4

Once it is all cooked, set the mix aside and melt the rest of the butter in the residual heat in the pan. Don't put the pan back on the hob, we just want to melt the butter gently to preserve the nutrients.

Step 5

Put the melted butter and livers in the food processor and blend until smooth. The mixture will be quite runny while it's still warm, but it will solidify as it cools so don't worry if it's not the consistency of pate just yet.

Step 6

Add the bacon and black pudding and stir into the mix. Pour the mix into whatever storage jars you use, cover and put in the fridge. These freeze really well too, so you can pop them in the freezer and defrost as you need.