Rudd’s Chicky Liver Pate

Delicious and easy.

Also not my recipe *ahem*. Thanks to Rudds for the idea. All accolades mine, obv…….


Fry some chopped onion (1 onion) and a garlic clove in a little butter. Add some chopped bacon to the pan. Cook for a couple of minutes.

Add some fresh herbage and seasoning. We used a little thyme and sage, salt and pepper.

When the onions are soft, add the chicken livers (400g for one onion-ish) to the pan with a giant knob of butter (approx. 50g)

Cook down for 3 or 4 minutes, until the livers are cooked through.

Take them off the heat and whilst cooling a little, add a grating of nutmeg and a totally non-Paleo splash of brandy.


Huh. She probably has a terrible personality

Scrape the whole lot into a blender and blitz it until it’s super-smooth (like moi).

When you’re done being smooth, melt another giant knob of butter in a clean pan.

Put the blended mixture into your serving dish(es) and smooth the top over with a knife.

Pour a little of the melted butter on to the top of each pot. This will form a yummy buttery crust when it’s all cool.

Put the pots in the fridge to set and cool.

Serve with a stick of celery or carrots, or whatever crudites are to your liking.

Bloody fantastic.