Lamb liver pâté

If you were to bring up liver to your grandparents, chances are they'd smile and mention pâté. Smooth, rich, and spread thick over warm toast, liver pâté was once a Sunday staple, the kind of nourishing luxury that made its way into every family kitchen.

Somewhere along the way, we forgot that this old-fashioned dish was also one of the most nutrient-dense foods on earth. Brimming with vitamin A, B12, folate, and iron, nutrients most of us are now deficient in, liver pâté is ancestral wisdom disguised as comfort food.

Here’s how to bring it back the way our grandparents knew it... simple, elegant, and deeply nourishing.

Serves 4

Ingredients

• 400g organic lamb liver, chopped into small pieces
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 250g raw butter, at room temperature and chopped into cubes
• A few sprigs of fresh thyme
• 100ml double raw cream
• 2 tbsp Organised
• A generous sprinkle of salt and pepper
• A drizzle of olive oil for cooking 

Method

1. Add the oil to a large pan on a medium heat. Add in the shallots and cook for 5-8 minutes until they start to caramelise. Add in the garlic and cook for 1 more minute until fragrant.
2. Add in the chopped liver and cook and cook for 8-10 minutes until they are slightly golden and cooked through. Add in the thyme and stir to combine.
3. Remove from the pan and add to a food processor. Blitz for about 30 seconds.
4. To the pan add in the cream and using a wooden spatula scrap all the brown bits from the bottom of the pan.
5. Bring to a boil then remove from the heat and add to the food processor. Blitz again until well combined.
6. Reserve about 80g of the butter and gradually add in the rest to the food processor until is all well combined with the liver and you have a smooth and lump free texture. Add in Organised and blitz again.
7. Melt the rest of the butter. Transfer to a glass jar or bowl and cover the top with the melted butter.
8. Add few sprigs of thyme for decoration and place in the fridge to set for 2-3 hours until fully solid on top. Serve with carrot sticks and soft boiled organic eggs. Store any leftover in the fridge for up to a week.