Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Oct 10, 2019 2 min read

Chicken liver pate

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I got a copy of Felicity Cloake’s Completely Perfect for my birthday and I’ve been working through it for the last few months. It’s brilliant, you should absolutely buy a copy. I’ve been trying to stick to the recipes too, rather than going too of piste. The Cloake has put endless work into research, it seems a waste to not stick to it.

However, I was left in a quantry on this one. My mum makes great pate (really great) and she swears by the inclusion of celary salt. A weird ingrediant, that I only see in bloody maries, and it’s not in recipe for How to make perfect chicken liver pâté.

In the end, I did include it, and I regret nothing.

You will need


  • Follow the steps in How to make perfect chicken liver pâté
  • I added booze and cream to the pan with the livers and bubbled it up for a minute
  • Remember to make sure the lid is on the blender and you’ve not fired pate up the wall
  • Retain what’s left in the sieve - it’s a great cooks treat on toast.
  • I cooked one ramkin for 20 minutes in a tray of boiling water to cook it through.


Deliciously smooth, just enough spice, rich without being greasy, wonderfully savoury.

Ingredients Livers hitting the pan Bubbling it all together Seiving Chef's treat