Everyone should try making pâté at least once - it's easy and, compared with its price in shops, it's relatively cheap to make. There are many variations of pâté, from the simplest blend of fried liver, butter and cream. To achieve a smooth finish, pass the wet mixture through a very fine sieve, pushing it through with the back of a ladle. For the best result, bake the pâté in a water bath, which makes for gentle and even cooking. Start this recipe two days ahead to soak the livers and set the pâté.
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