I absolutely adore pate but finding a pate which has no added nasties, no wheat fillers or starchy packers is incredibly difficult and incredibly expensive. Take a look at a pate label next time you’re at the supermarket and see how little meat is actually in there – not much huh?

 

INGREDIENTS

300g chicken livers

110g coconut oil

2 cloves garlic crushed

1 tbsp cracked black peppercorns

+/- salt to taste

 

COOKING INSTRUCTIONS

Prepare the chicken livers by washing them then patting them dry in between kitchen paper.

Cut each liver in half , trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.

Melt the oil in a saucepan on a low heat and gently fry the garlic until cooked.

Add the chicken livers. Cook for 10 minutes, stirring occasionally.

Remove from the heat then puree with a stick blender using the blade attachment, until smooth.

Stir through the peppercorns then season with salt to taste.

Pour into ramekin dishes, and refrigerate until set.

These will keep for 5 days in the fridge.