Dairy Diary recipes 

Forestier Pâté

Serves 6

Time 20 mins, plus chilling time

Cals 332 per portion

Fat 27g of which 16g is saturated

Forestier Pate recipe 


Butter 150g (5oz)

Onion 1 small, peeled and finely chopped

Garlic 1 clove, peeled and crushed

Chicken livers 450g (1lb), trimmed and chopped

Mushrooms 150g (5oz), chopped

Bay leaves 2, plus extra to garnish

Dried thyme ½ tsp, plus extra to garnish

Brandy 2 tbsp

Double cream 75ml (2½fl oz)

French bread and salad leaves to serve


1 Melt 25g (1oz) butter and gently fry onion and garlic. Add livers, mushrooms, bay leaves and thyme and season. Cover and simmer gently for about 10 minutes or until livers are tender. Remove bay leaves, then add brandy.

2 Cool slightly, transfer to a blender and whizz until smooth. Stir in cream and check seasoning.

3 Melt rest of butter and scoop off white sediment. Pour pâté into a large serving dish or 6 small pots. Pour over butter, add extra bay leaves and thyme and chill for 2–3 hours. Serve with slices of French bread toast and salad leaves.