Tuscan chicken liver pate

You might think of pate as being old-school. Perhaps it is, but it a real classic and still very popular. I add cream cheese to mine which makes it very rich and smooth. Give it a go.

Makes around 2 cups.

Takes 20 minutes.

50g butter

1 medium onion

6 cloves garlic

350g chicken livers

2 bay leaves

1tlbspn capers

4 anchovy fillets (optional)

1tspn chopped rosemary

1tspn chopped sage

1tlbspn tomato paste

2tlbspn cream cheese

A little water

In a heavy based frying pan, melt the butter and sauté onion and garlic until translucent. Add the chicken livers and brown on all sides. Add bay leaves, capers and anchovy and stir regularly until livers are cooked. Add the rosemary and sage.

Deglaze the pan with a little water. Add tomato paste and heat through. Add the cream cheese and cook until combined. Add a little more water if necessary.

Remove the bay leaves. Transfer to a food processor and blend until desired texture. Season with salt and pepper.

Note. This can be frozen.