Although offal is not as common as it once was there are still many great recipes around that use tasty and cheap offal choices such as liver, heart and kidney.
Nothing beats the smell of a pie baking in the oven, and this one is even more aromatic than most with its rosemary-flavoured crust.
This is a lovely rustic French pate made with morel mushrooms, pork mince and chicken livers. It is easier to make than you might think!
This richly flavoured pâté is a wonderful standby for when guests drop in. It can also be served in individual pots with triangles of hot toast as a first course.
A very elegant and delicious appetiser, perfect for nibbles at a dinner party. Serve on toasted crusty bread.
The wonderfully warm and mellow flavour and appetising fragrance of fresh sage transforms traditional liver and bacon, while onions in a creamy sauce lend a melting richness.