Step 1

First, clean the livers by removing any green or yellow bits, wash and dry them well.

Step 2

Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley, sage, capers, anchovies and a minced garlic clove.

Step 3

Cook the mixture for 5 minutes on a medium heat then set aside to cool.

Step 4

Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.

Step 5

Add the smooth pate back into the frying pan with cubes of butter and cook, stirring the pate and butter together until completely mixed together. The pate will need to heat through so it melts in with the butter (around 3 minutes).

Step 6

Transfer the pate into a ramekin or serving dish and leave to cool before chilling in the fridge until firm.