Serves 6-8

Preparation time: 30 minutes

Recipe – Coarse Liver Pâté

Cooking time: Under 10 minutes

Ingredients:

375g/12oz ox liver, trimmed

225g/8oz pancetta cubes or finely chopped streaky bacon

2 shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped

15ml/1tbsp freshly chopped thyme

15ml/1tbsp freshly chopped flat-leaf parsley

2.5ml/½ level tsp cayenne pepper

Salt and freshly milled black pepper

15-30ml/1-2tbsp Cognac or brandy

25g/1oz melted butter, optional

To serve:

Crusty bread or Melba toast

To garnish:

Fresh bay leaves and redcurrants, optional

Method:

1. Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.

2. Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy. Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly.

3. Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).

4. Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.

5. Garnish with fresh bay leaves and cranberries or redcurrants and serve with crusty bread or Melba toast.

Tip:

This recipe works well with lamb’s liver (use 450g/1lb) and will fill 6 x 150ml/¼pint ramekin dishes.

Coarse Liver Pate Recipe – more at: www.beefyandlamby.co.uk/offal