Chicken Pate

10 minutes + 15 minutes Serves 8


  • 500g chicken livers, trimmed and roughly chopped
  • 1 cup port or dessert wine
  • 100g butter, roughly chopped
  • 1 onion, finely chopped
  • 4 anchovy fillets, finely chopped
  • Toasted baguette or crackers, to serve
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1. Soak livers in a bowl with port or wine for 2 hours. Drain, reserving ¼ cup of liquid.

2. Melt butter in a large frying pan over a medium heat. Cook onion and anchovies for 5 minutes, until onion is soft. Add liver and cook gently for 3-5 minutes, until just starting to brown. Stir in reserved port or wine, bring to a simmer and cook for 1 minute.

3. Place liver mixture in a food processor and process until smooth. Pour into a 3-cup serving bowl. Cover and chill for 2 hours, or overnight.

4. Serve with toasted baguette or crackers.