Ingredients:

• Leftover cooked liver (I’m using leftovers from when I made liver and onions)
• Unsalted butter
• Black pepper, salt, onion granules

Method:

1. Blend the liver until smooth
2. Add butter and blend well again until all incorporated
3. Add black pepper, salt and onion granules. Do a taste test here and add more of anything to personal preference
4. Place into a container and fridge immediately

Eating And Storage Tips

If you know you wont get through the amount of pate you have made in a couple of days, as this is as long as I’d suggest leaving it in the fridge for, portion it up and put it into the freezer immediately. You can then you defrost it a few hours before you want to use it and if stored correctly it shouldn’t impact the taste or texture of it.

I find this is delicious on toast or crackers. I did use lambs liver though so it was a bit more punchy than a pork or chicken liver so just use whichever type of liver you either have leftover or available at your local butcher or store.

If you are using a different type of liver you could also consider adding in grated orange, a dash of whiskey or mushrooms to them (I haven’t figured out what you could add to a lambs liver pate to compliment the flavours).