Coarse Liver Pâté Coarse Liver Pâté

Coarse Liver Pâté

This paté is great served as part of a starter over the festive period or as a canapé topping for impromptu parties and get-togethers.  It’s easy to make up in advance just pop in the fridge until required.

prep time
30 mins

cook time
10 minutes

8 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 375g ox liver, trimmed
  • 225g pancetta cubes or finely chopped streaky bacon
  • 2 shallots, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 tablespoon freshly chopped thyme
  • 1 tablespoon freshly chopped flat-leaf parsley
  • ½ level teaspoon cayenne pepper
  • 1-2 tablespoons Cognac or brandy
  • 25g melted butter, optional
  • To serve:

  • Crusty bread or Melba toast
  • To garnish:

  • Fresh bay leaves and redcurrants, optional


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


This recipe works well with lamb's liver (use 450g) and will fill 6 x 150ml ramekin dishes.