Weekly recipe by Chefs of Mayo

Chicken liver and tarragon paté

Preparation: 20 minutes plus chilling time

Cooking time: 10 minutes

Serves 6

150m butter, at room temperature

220g chicken livers

2 tablespoons brandy

2 cloves garlic, roughly chopped

1/2 small onion, roughly chopped

2 bacon rashers, chopped

1 tablespoon honey

1 tablespoon chopped fresh tarragon

130ml cream


1: Melt a knob of the butter in a large frying pan and cook the onion, garlic, bacon and rashers for about five minutes until the livers are well browned but still pink in the centre.

2: Place this in a food processor and whizz until smooth. Put the pan back on the heat and add the brandy, swirl around to gather the pan juices, add the brandy along with the cream, honey, tarragon, salt/pepper and the rest of the butter to the food processor and whizz until well blended.

3: Spoon into six ramekins and leave to cool completely. Put into a fridge for about four hours to set.

4: Serve with warm buttered toast.


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