This recipe is one I’ve used for years, The pate is so smooth, fantastically rich and moorish, serve this with a good glass of red wine and some homemade bread! You are most certainly onto a great evening

My recipe will serve 8 people


500g of chicken livers

100ml Madeira

100ml port

1 shallot finely chopped

2 cloves of garlic finely chopped

Good handful of thyme finely chopped

100ml brandy

500g diced butter

5 large eggs

Salt and pepper


On a high heat cook off the alcohol with the shallots, garlic and thyme, reduce by half

Allow to cool slightly

Melt the butter slowly over a low heat

Place the chicken livers, shallot mix and eggs into a blender and blend for 4-5 minutes

You want a really smooth mix

With your machine running slowly add the melted butter

Now season with plenty of salt and pepper

You now need to carefully strain the mix

Pour the strained mix into a terrine mould

Preheat the oven to 140c

Place the terrine into a baking tray and pour water half way up the terrine mould

Cook for 30-35 minutes

Once cooked, remove the terrine and cool, chill for at least one day

To remove the parfait from the terrine, turn the terrine upside down, warm the terrine base with a blowtorch and carefully lift off the mould

With a hot knife slice the parfait into portions

Serve with some homemade crusty bread and chutney

You’ll never buy shop made pate again once you have made your own



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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