Livers offer a rich and varied ingredient for your next meal. They can be used in a variety of recipes including stir fry, pies and of course pate.
Chicken lives are grilled then blended with onion, carrot and a hardboiled egg before being served with another hardboiled egg and sautéed onion, ideal for the Shabbat table.
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.