Calves Liver Pate Recipe

Calves Liver Pate Recipe

Liver and Bacon Prep for Paté

One of the dishes we are featuring in our Taste Workshop at Ludlow Food Festival uses our Heaves Farm Rose Veal Liver … and is a beautifully simple and easy starter or lunch dish.


2oz butter
¼ onion, sliced
1 clove garlic

To Make of cognac
Liver Paté Mix4oz Alternative Meats Calf’s Liver, chopped
2 slices streaky bacon, finely chopped
A pinch of nutmeg
Freshly ground black pepper

1. Melt the butter in a pan, then add the onion and garlic and cook over a gentle heat for 5 – 7 minutes.

2. Add the calf’s liver and bacon and cook for 4-5 minutes over a medium heat. Then, whizz the liver and bacon with the sauce, nutmeg, pepper, and add the splash of cognac. Spoon into ramekins and chill for at least 6 hours in the fridge. If preferred, you can seal with clarified butter and add a bay leaf and peppercorns on the top for decoration.

Paté in Pots