Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil liver for about 10mins until done. break liver into pieces. it should not have any red in it. combine liver and rest of ingredients in blender in batches until thoroughly blended. if mixture is a bit stickier than you like, add 2 or 3 t of hot water and blend to preference. chill pate in serving bowl for 2 hours with freshly ground pepper on top as garnishing.

Target recipe: bring cream to simmering point. puree all other ingredients. slowly pour in the cream, and pass through a fine chinois or sieve. cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4. chill, keeping tightly wrapped, to avoid oxidisation. cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. re wrap immediately after cutting. serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.