Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. Jacques Pépin is a legendary ...

No, pâté is not safe, except for some that have been pasteurised or heat-treated. Any kind of liver pâté is definitely a no-no. The NHS recommends you avoid all types of pâté - even vegetable pâtés - ...

Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges. Arrange the chicken livers in a ...

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Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the ...