MAKES: 1 large ramekin of pâté

TOTAL TIME: 10 minutes

SEASON: All year round

INGREDIENTS:

125g chicken livers

1 large knob grass-fed butter

1/2 small white onion (optional)

1 large clove garlic

2 heaped tbsps Greek/kerned natural yoghurt (full fat)

4-5 leaves of fresh sage or thyme (depending on which herb you prefer)

Pinch of sea salt

Optional: squeeze of lemon juice

METHOD:

1. Rinse and drain the livers of any excess blood.

2. Heat a large knob of butter in a pan over a medium heat, chop and sauté the onion for a couple of minutes and then add the livers. While they begin to fry, finely chop the garlic.

3. Once the livers have been cooking for a couple of minutes and have sealed on all sides, add in the garlic and continue to fry for another 3 minutes, stirring regularly. Then add in the yoghurt, fresh herbs (roughly chopped) and salt and heat for a further minute before removing from the heat.

4. Transfer the contents of the pan into a blender such as a Nutribullet, add in a squeeze of lemon (if desired) and blend. If the consistency is not creamy enough for you, add a little more yoghurt and blend further.

5. Place the contents in a ramekin / airtight jar and leave at room temperature to cool for about 30 minutes before transferring to the fridge. The consistency will firm up a little once the pâté has been refridgerated.

6. Enjoy on toast / oat cakes / with crudités, cheese and salad, or however you wish!