Kindly supplied by Claire Symington of Seldom Seen Farm.


  1. 1 whole goose liver
  2. 1 clove garlic
  3. 4 oz. butter
  4. Seasoning
  5. 1 medium onion
  6. 1 tablespoon orange brandy
  7. 1 small bunch herbs


  1. Chop the onion and garlic finely and soften in 1 oz. of the butter until just turning colour.
  2. Add the liver, herbs and seasoning and fry together quickly for about 5 minutes.
  3. Cool and then place in the food processor and add the rest of the butter and the orange brandy.
  4. Blitz until smooth.
  5. Fill the pate into a pretty china dish and cover the top with a layer of clarified butter.