Jamie Oliver Lamb Liver Pate

So. Jamie Oliver Lamb Liver Pate. It’s rich, it’s creamy—yes, but it’s also got this old-world feel to it. Like something your gran might’ve made if she’d been a bit posh and had a bottle of brandy tucked away. I made it because… well, honestly, I was curious. Liver’s not usually my thing. But this? This was surprisingly lush. Comforting, even. Like spreading velvet on toast. (inspired by Jamie Oliver)

Ingredients Needed

Main things:

• 2 rashers of streaky bacon, chopped into little squares
• 225g lamb’s liver, trimmed and sliced chunky
• 25g butter
• 1 small onion, chopped fine 1 garlic clove, crushed (smash it well—no chunks)
• 1 tsp tomato purée
• 2 tsp brandy or calvados—whatever you’ve got hidden in the cupboard
• 50ml crème fraîche or double cream (I used crème fraîche; cream felt a bit… obvious)

Garnish stuff:

• 2 bay leaves A small handful of rainbow peppercorns (don’t stress if you don’t have these)
• 40g butter, melted

How To Make Jamie Oliver Lamb Liver Pate

1. Start gentle. Butter in a pan—low heat, not too fast. You want a soft sizzle, not a shout.
2. Throw in the bacon. Give it a couple of minutes. Don’t crisp it. This isn’t bacon for breakfast. You’re building flavor, not crunch.
3. Now the onion and garlic go in. Stir and let it all soften down. It’ll smell sweet and a bit nutty when it’s ready.
4. Time for the liver. It hits the pan and darkens pretty quickly. Four, five minutes, tops. Just until there’s no pink staring back at you.
5. Squeeze in the tomato purée, pour over the brandy. Crank the heat a little. You’ll get this whoosh of steam and something sharp in your nose. That’s when it’s good.
6. Let it cool. You can’t blend it hot or it’ll just be weird.
7. When it’s just warm to the touch, toss it in the blender with the crème fraîche. Blitz the hell out of it. Taste it. Needs salt? Pepper? Adjust. This is your moment.
8. Scoop it into ramekins or a bowl if you’re low on fancy. Smooth the top. Pour that melted butter on like you mean it. Decorate if you want—with the bay leaves and peppercorns. Or don’t. Your call.
9. Fridge. Two hours minimum. Overnight is even better. The flavors mellow, merge. It goes from good to… yeah, you’ll see.
10. Want it smoother than smooth? Push it through a sieve before chilling. I didn’t, but maybe you’re more patient.

Why I Love This Recipe

Made it on a rainy Saturday when I was feeling odd—nostalgic, I think. A couple of mates were coming over, and this felt right. Something retro, grown-up. We had it with wine and bad gossip. It disappeared fast. One of them licked the knife clean. That says enough.

Recipe Tips

• Don’t overcook the liver. Seriously. Keep it tender, or it goes chalky.
• Use crème fraîche if you like a tang. Cream if you’re into silky-smooth.
• A food processor works, but a high-speed blender makes it sing.
• Let it sit. The chill time matters more than you’d expect.
• Want a twist, Add a tiny grating of nutmeg. Not much. Just a whisper.

How To Store This Jamie Oliver Lamb Liver Pate

• At Room Temperature: It’s a party dish, not a picnic one. Leave it out too long and the butter cap starts to sweat. Keep it cool.
• In the Fridge: Covered tightly, it’s good for about 3 days. Maybe four if you’re lucky. Use your nose.
• In the Freezer: Yes, but it changes a little. Texture gets looser after thawing. Wrap it well. Up to 2 months.
• Reheating: You don’t. It’s served cold. That’s the point. You warm toast, not pate.

Nutrition Facts (per serving)

• Calories: 305
• Carbs: 3g
• Protein: 13g
• Fat: 27g
• Sugar: 2g
• Fibre: 0.4g
• Sodium: 0.7g

Let’s Answer a Few Questions! (FAQs)

Can I use chicken liver instead?
Yes. It’ll be lighter, sweeter. Different vibe. But it works.

Do I have to use alcohol?
Nope. Apple juice or even a bit of stock gives it depth without the booze.

Can I make this ahead of time?
You should. It’s better the next day. Like stew. Like heartbreak. It settles.

Is this pate gluten-free?
Yep. The pate itself is. Just pick your bread wisely.

How can I make it dairy-free?
Swap butter and cream for your favourite non-dairy versions. Oat cream’s nice. Just go with what feels good.

Jamie Oliver Recipes:

• Jamie Oliver Chicken Liver Pate
• Jamie Oliver Smoked Mackerel Pate
• Jamie Oliver Chicken Liver Parfait