Pop on a beret and your favourite striped t-shirt because Bastille Day is just around the corner - July 14 to be exact - and what better way to honour the French national holiday (Fête Nationale) than by making Robbie’s express take on this French classic. In this version of the hearty winter dish, Robbie has given you a few short cuts, including canned beans and our very own Cook's Series Slow-Roast Duck Leg and Free Range Pork Belly.

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 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.”

With many hospitality businesses being short-staffed, let us take the hard work out of menu planning and food prep. Using only the highest quality local and international products, served simply, these ideas will have you sorted. We hope that these recipe ideas can provide some inspiration for simple and high-quality dishes for you.