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Easy Chicken Liver Pâté with Winter Slaw

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes (plus chilling time)
  • Yield: Serves 6-8 1x
  • Category: Starters
  • Method: Make-ahead
  • Cuisine: Christmas


This easy chicken liver pâté is the perfect make-ahead Christmas starter served with a crunchy, punchy winter slaw.


  • Unsalted Butter
  • 1 Small Onion, finely chopped
  • 1 Large Garlic Clove, crushed
  • 1 tsp Dried Thyme
  • Sea Salt
  • 1 Pack (350-400g/ approx. 14 oz) Chicken Livers 
  • 1 tbsp Brandy 
  • 1/4 Head Purple Cabbage
  • Juice of 1/2 Lemon
  • 20 ml (1 1/2 tbsp) Water
  • 1 tsp Cider Vinegar
  • 1/2 tsp Granulated Sugar
  • 1/2 Bunch Fresh Dill, finely chopped
  • 56 Brussels Sprouts
  • 25g (1 oz) Fresh Cranberries


  1. Heat a knob of butter in a large frying pan until frothy. Add the onion, garlic, thyme and 1/2 tsp salt and gently fry until the onions start to soften.
  2. Add the liver and cook for about 5 minutes until the liver has cooked through and is only slightly pink in the middle. Set aside to cool slightly.
  3. Thinly slice the cabbage on a slicing attachment or using a very sharp knife.
  4. Whisk together the lemon juice, water, cider vinegar, sugar and 1/2 tsp salt until all of the salt and toss together with the cabbage and the dill. Set aside.
  5. In a food processor or mini chopped blend together the liver, onion and their cooking juices until smooth.
  6. Add a generous knob of butter and the brandy and blend again until combined.
  7. Separate into individual portions in small dishes, or into one big dish, smooth over and leave to set solid in the fridge for at least half an hour.
  8. Shred the brussels sprouts, thinly slice the cranberries and toss together with the cabbage. Serve with toasted, crusty bread.