Lamb liver pâté

• 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. 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. 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. 3

   Remove from the pan and add to a food processor. Blitz for about 30 seconds.

4. 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. 5

   Bring to a boil then remove from the heat and add to the food processor. Blitz again until well combined.

6. 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. 7

   Melt the rest of the butter. Transfer to a glass jar or bowl and cover the top with the melted butter.

8. 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.