Robbie Bell shares his classic recipe for chicken liver pâté and it's easier than you may think. The recipe calls for good quality ingredients, a little time and a whole lotta love.

But why would someone want to make pâté in the first place?
We’ll let Robbie answer that one. “It’s phenomenal for sharing. You put that down - it’s something that you’ve made and you’re pretty proud of it. It’s that sense of making something. All cooking, you’ve got to give it a go a few times and you’ll master it. And that’s all recipes.”

A few notes to keep in mind:
• Equipment-wise, you’ll need a blender of some sort as well as a thermometer
• It’s important that all the ingredients have been allowed to come to room temperature so that they will mix together thoroughly.

Ingredients
• 1kg free-range chicken livers, which once cleaned and trimmed will yield about 900g
• 1 onion sliced
• 2 cloves garlic
• 150ml Port
• 150ml Madeira
• 50ml Brandy
• sprig of thyme
• bay leaf
• 1 tsp (2g) freshly ground black pepper
• 2 tsp (5g) Four Spice blend (Quatre-Épices ground nutmeg, cloves, cinnamon and allspice)
• ½ tsp salt (10g)
• 600g butter
• 100g duck fat
• 4 free-range eggs (without shell 220g approx.)

Method
1. Preheat your oven to 120 degrees Celsius
2. Meanwhile in a medium saucepan add sliced onion, garlic, Port, Madeira, Brandy, thyme, and bay leaf and cook over a medium heat until the liquid reduces and becomes syrupy. Remove thyme, bay leaf and pour this liquid over the livers so it all warms up a little. Sprinkle Four Spice blend, salt & pepper across
3. Transfer the livers and liquid to a blender and process it all until it is a smooth paste. Add softened butter, duck fat and lightly beaten eggs.
4. Fill dry clean jars or ramekins with the mixture not quite to the top and place them into a baking dish. Fill the dish with enough warm water to come halfway up the sides of the jar/ramekins. Cover the whole dish with a layer of foil then carefully transfer to the oven. Cook at 120 degrees Celsius until the internal temperature reaches 66-69 degrees Celsius. Remove from the oven and let them cool to room temperature before chilling for several hours until firm.