A pâté is a French charcuterie item made from a medley of meat spices and, sometimes, offal. There are various ways to enjoy pâté, it can be prepared in a terrine or used as the filling for a baked pastry crust, known as pâté en croute. Paté has long roots that date back to North and Central Europe where it was once a poor farmer’s dish that was used to make the most of leftover pieces of meat, preserve them for future use. The dish then evolved further in France where ingredients like alcohol, fresh herbs and spices were added to make the dish even more flavoursome and delicious

Pâté is made by simmering chicken livers with shallots slowly before being processed to a fine paste in a food processor. Butter, eggs, garlic, port, brandy and pepper are added to emulisify the mixture before the paté is left to refrigerate for a few hours.