We know what you may (or may not) be thinking – Livers, eww, a little bit gross, who eats them?! Well in actual fact they are highly nutritious, given that they’re the storage-centre in most animals for numerous micronutrients, so we’re bringing it back, making it palatable & for those who can/cannot tolerate dairy, this one’s for you;



2tbsp Coconut Oil

1 Red Onion roughly chopped

2 Garlic Cloves

200g Chicken Livers

100ml Red Wine or Chicken / Veg Stock

½ bunch Parsley

Pink Himalayan Salt & Pepper


  • In a medium sized Pan melt 1tbsp Coconut Oil and add the Red onion, Garlic Cloves, lots of ground Black Pepper and some Salt, soften with a lid on for 15 minutes on a low-medium heat
  • Turn the heat up a little before adding the Livers, cook through, stirring regularly for 3 minutes before pouring in the Red Wine or Stock
  • Bring the liquid to heat and reduce for a couple of minutes
  • After 4 minutes or so remove from the heat & put everything into a whizzer, along with the Parsley
  • Whizz until smooth & pour into two ramekins / 1 small serving dish. Pop in the fridge to cool
  • Meanwhile melt the remaining 1tbsp Coconut Oil and pour on top of your Pate to set
  • Allow to cool for at least 1hr & serve with homemade Bread – this one by My New Roots is an absolute fave!
Serves: 4