Lambs liver paté

  • 2 rashers streaky bacon, cut into 1cm pieces
  • 225g lambs liver, cut into 3cm pieces
  • 25g butter
  • 1small onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 1tbsp. Tomato purée
  • 2tbsp brandy or Cavazos
  • 50ml crème fraiche or double cream


  1. Heat the butter in a frying pan. Fry the bacon for 2 – 3 minute’s over a med/low heat until just cooked but not to brown.
  2. Add the onion and garlic and continue to fry for 2 – 3 minute’s, until the onion is just soft. add the lambs liver and cook for 4 – 5 minute’s, add the tomato purée and brandy, stir well and continue to cook for another 2 minute’s over a medium/high heat to make sure the alcohol is burnt off.
  3. Leave the Liver to go cool, add the crème fraiche and transfer the mixture to a blender, blitz until smooth and season to taste.
  4. Spoon the mixture into a small serving dish and pour over the melted butter, garnish with the bay leaves and allow to chill in the fridge for at least 2 hours.