Chicken Liver pate

Cheap and dangerously delicious, home-made pate seems to have gone off the radar.   Maybe a thing against cooking livers, or a worry about too much butter?  Using coconut butter which gives a luscious, nutty flavour, this healthier, super easy version using only a small amount of butter and yoghurt to give it texture will have you hooked!

250g chicken livers, trimmed (cut out any nasty bits!) NB often found frozen in supermarkets

50g coconut butter (or ordinary butter)

1 onion, peeled and chopped

1 tsp thyme leaves (fresh if possible)

2 cloves garlic, finely chopped

2 Tbs brandy or sherry or masala wine (or just white wine!)

2 Tbs thick plain yoghurt

salt and lots of black pepper

Gently fry the onion in about 1/4 of the butter in a large non-stick frying pan over a medium heat, when translucent add another 1/4 of butter, the livers, garlic, thyme, salt and pepper.  Fry very gently for about 10 mins until the livers are just a tiny bit pink when you cut one.

Turn up the heat and add the booze, let it bubble for a minute then take off the heat.   Add the rest of the butter.

Cool slightly then put the liver mixture into a nutribullet or food processor or liquidizer, add the yoghurt and blitz until smooth.

Scrape the pate into little serving bowls, cover tightly with clingfilm and chill for 3-4 hours, or over night.   Serve with crackers and little cornichons.

NB  the pate will discolour if left out, which is why it is traditional covered with a layer of clarified butter.   So store it covered tightly with cling film and cover with bay leaves if you like.

Serves 4-6