Top 8 pâtés to spread on your bread
Pate terrine in plate, tosted bread, knife
Pâté makes a luxurious treat topping and is easy to make. Chicken livers cost anything from €4-€10/kilo in supermarkets (often in the freezer) and butchers. Add a few streaky rashers for extra flavour. If making a large amount James Martin’s oven method is useful.
It freezes well. As well as on sourdough or baguette, it’s also delicious in between layers of flaky pastry. Cook the pastry rectangles or triangles first, and use the pâté as a filling, smeared with chutney or redcurrant sauce before warming gently. With a green or tomato salad, it is an excellent Sunday lunch.
