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  • 2 T butter
  • ½, onion, finely chopped
  • 3 cloves garlic, chopped
  • 4 sage leaves
  • 250 g free-range chicken livers
  • 1 cup cream
  • salt, to taste
  • fresh bay leaves or thyme, to garnish
  • sliced gherkins, for serving
  • For the sherry jelly:
  • 2 t gelatine powder
  • ¼ cup water
  • 1 cup sherry

1. Melt the butter in a pan. Add the onion, garlic and sage and cook slowly until the onion is soft. Add the chicken livers and cook for 5 minutes. Add the cream and cook for a further 5 minutes. Cool, then blend until smooth and season.

2. To make the sherry jelly, soften the gelatine powder in the water until spongy. Heat the sherry in a saucepan and whisk in the gelatine. Allow to cool.

3. Spoon the pâté into a bowl, carefully pour over the jelly and garnish with the bay leaves or thyme and cucumbers. Chill for 6 hours or overnight.

Cook's note: You can substitute the sherry with sweet dessert wine.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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