Chicken Liver Pâté *recipe*

There are so many benefits of liver and whilst it may seem like the unglamorous meat, the nutritious properties elevate this as a must food for anyone who eats meat - it is one of the most nutritionally dense foods on the planet.

Any liver has a strong flavour, so what’s best way to get your fix? I’ll always say Chicken Liver Pâté - for a start chicken liver has a milder taste over beef or lamb’s liver… and this recipe ensures you know exactly what is going into your pâté and is also super delicious.

Before we go to the recipe, here’s some of the nutritional benefits:

• Packed with Vitamin A - essential for a healthy gut, skin and eyes

• Iron - supports growth and development, hormone health and energy levels

• Copper - helps the body to absorb iron, supports the immune system, helps with formation of collagen

• B Vitamins - high in B12, B6, B9 to support the nervous system, cellular function and metabolism

• Zinc - supports immune system, metabolism and promotes healthy skin, hair and nails

One thing to note - always source organic liver. Local butchers are your friend here and Waitrose often sell organic chicken liver.

What you’ll need

• 200g organic butter

• 400g organic chicken liver

• 2 cloves of garlic

• 1 small red onion

• 4 white mushrooms

• Sprig of fresh rosemary (dried rosemary is fine to use instead or use extra mixed herbs)

• 1 pinch of dried mixed organic herbs

• 2 splashes of balsamic vinegar

• Ground black pepper

• Sea salt

How to make it

• Melt a knob of butter in a pan over a medium heat

• Chop the mushrooms and onion, finely chop the garlic and fresh rosemary and add to the pan, put the lid on and let it steam for a few minutes

• Remove the lid, add the dried mixed herbs and season generously

• Leave on a medium heat for 5 minutes until it starts to brown (this is where you’ll get extra flavour)

• Just before it begins to catch, add 150g of butter and the balsamic vinegar

• Once melted, place the livers in the pan and place on the lid so they steam / poach in the sauce

• Turn them over after about 5 minutes, make sure they are cooked through but don’t over cook them

• Take the pan off the heat, leave to cool for 5 minutes

• Then blitz the mixture in a food processor until smooth

• Portion up into small glass ramekins or containers, leave to cool and add a layer of melted butter over the top to set (helps to preserve it)

• Seal the containers with lids and keep in the fridge for up to a week

• Once the butter seal is broken, eat within 3 days

• You can also freeze it - just ensure it is fully defrosted before eating and then eat within 3 days

To serve

• Pair with crackers, sliced cucumber and chutney or spread onto fresh bread / toast

• It goes without saying, enjoy!