Makes 4 serves.


This patè is super easy and sure to impress. Don’t be scared off by the chicken livers. You wouldn’t even know they existed if you weren’t cooking them yourself.

When complete, the patè is sweet and goes amazing either on its own or paired with a subtle creamy cheese. If you’re looking to impress, include it in your next picnic basket!

Equipment needed

For this recipe, you’ll need a chef’s knife, chopping board, deep frying pan, shot glass, wooden spoon.


1/2 Kg Chicken Livers

150g softened butter (plus extra for melting over the top)

1 small red onion finely diced

Fresh sage

1 shot of your favourite whisky

Salt and pepper


Step 1: Wash and pat the chicken livers dry.

Step 2: Dice your onion and, using the measurements on the butter packaging, measure and cut 150g of butter (reserving the remainder in the fridge).

Step 3: In a pan on a medium/high heat, brown the chicken livers in butter and a couple of sage leaves. You may like to do this in batches.

Step 4: When browned, remove and set aside.

Step 5: Add the onion to the pan and a couple more sage leaves. Cook until the onion is soft and loses its colour.

Step 6: Return the chicken livers to the pan and add your shot of whisky. Cook until all the moisture is almost gone.

Step 7: Transfer the contents of your pan to a blender and add in a pinch of salt and pepper. Blend into a smooth paste (you may also wish to do this in batches.

Step 8: Spoon the mixture evenly into small, shallow bowls and smooth out the top.

Step 9: Melt the remaining butter and evenly pour over your pate until it is completely covered. Add a couple of sage leaves to the top.

Step 10: Cover with cling wrap and store in the fridge overnight so the flavours develop.

Serve with crackers or slices of thin baguette.

SnacksDrew Hipwood