Lately, I’ve had so many customers ask for tips on cooking liver after their doctor has recommended that they start eating more organ meats. For those who aren’t used to the flavour of liver or even think they don’t like it, I always recommend trying a pâté. However, if you search your recipe book collection or the internet for liver pâté recipes you’ll find yourself overwhelmed with all sorts of ideas ranging from boring and bland to unrealistically complex. My go-to pâté recipe is simple, totally delicious, flexible depending on what you’ve got in the garden or the fridge, and appetizing even to offal-skeptics. My 1.5 year old son eats it by the spoonful!
