Packed with flavour this rustic pâté works wonderfully as a starter, accompaniment to a cheese board or as picnic fare. Something this good requires little more on the side than toast, a grilled slice of sourdough or crusty bread. Perhaps a refreshing sliced radish, crisp celery sticks or zippy pickled vegetables to compliment the meatiness of the spread; assorted chutneys (if not overly sweet).
What you’ll love: the figs add a refreshing fruitiness to the pâté. Kids also enjoy it – ask Pat’s 9 year old grandson JR!
Heat the butter in a frying pan. Add the onions and garlic, sauté until onions are soft.
Add the liver and figs, cook over medium heat for 4-5 minutes. Stir in tomato puree and brandy, and cook 2 more minutes. Set aside to cool for 20-30 minutes.
Add the crème fraiche and transfer mixture to blender. Blitz until smooth and season to taste. Spoon into a small serving dish, smooth the top and garnish with fig. Pour over the melted butter. Chill at least 2 hours before serving.
To make a smoother pâté put the meat mixture through a sieve