Liver and Basil Pate

Preheat the oven to 200C. Toss the livers in the cognac and plenty of seasoning, then lay out on a baking sheet and sprinkle with garlic and basil leaves. Cook until just pink inside - about 8 minutes should do. Pop into a blender with 110g of butter, and blitz until smooth.
Check the seasoning of your pate, and when happy, spoon into ramekins. Melt the remaining butter in a saucepan, and pour the clear butter over your pate, leaving the solids in the pan. Top with some more basil leaves, and put in the fridge to set. Serve with toast and salad leaves.

30 mins

6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box