Pate is great with crackers as a snack or part of a delicious lunch.
Sauté the liver and onions in a couple of tbsp of the butter until the livers are browned and the onions are tender.
Add balsamic, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.
Transfer the mixture into a food processor and blend to a smooth paste along with the rest of the butter 1tbsp at a time until it reaches a smooth, creamy consistency – you don’t want it to be crumbly. Add salt to taste.
Store with a layer of butter over the top to stop pate greying