Chicken Liver Pâté

This lovely chicken liver pâté topped with festive cranberry jelly is perfect to make as a gift or for your Christmas lunch starter. The pâté can be made ahead, stored in pretty jars topped with cranberries until needed.



400g chicken livers, trimmed
175g butter
Salt and pepper
1 pinch of nutmeg
1 pinch of mace
50ml brandy
150g clarified butter
Fresh cranberries to decorate
Cranberry jelly to serve

  1. Place a pan over a medium heat and add 25g of butter. Add the chicken livers, then season lightly with salt and pepper and fry for 3 to 4 minutes. Add the nutmeg and mace. Stir, then add the brandy.

  2. When the brandy has reduced place the mixture into a food processor with the 150g butter. Blitz until smooth then spoon into ramekins.

  3. Top with clarified butter and a few fresh cranberries, then chill in the fridge.

  4. Remove the pâté from the fridge and serve with toasted baguette and cranberry jelly.

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