During the winter months I begin to crave offal. I’m not sure why ~ you can call me weird if you wish. Maybe it’s the lack of sunlight, the blustery cold days, a lack of iron. Whatever the reason I’ll often make a simple pate to have on hand in the fridge. Do give this recipe a try. It’s easy, is good for you (liver is considered a brain food) and is super tasty.
Serve with crusty bread and a dry champagne or a pinot noir. Your choice.
Do you like offal? What’s your go-to recipe?
Until next time…