• Shoulder of Sika                                      
  • Liver of Fallow                                         
  • Spring Onion                                            
  • Onion                                                            
  • Spinach                                                          
  • Panko Breadcrumbs                             
  • 2 Eggs                                                             
  • Diced Smoked Bacon                           
  • Prunes                                                          
  • Lardo
  • Fresh Thyme
  • Pistachio
  • Almonds
  • Hazelnuts
  • Dried Berries
  • Raisins
  • Salt, black pepper, white pepper
  • Oregano
  • Nutmeg


Blitz together a large spring onion, onion and spinach.  

Trim the liver to remove the tubes.  Cut into chunks and run through a mincer with the Sika shoulder.  Using your fingers mix with the blitzed vegetables.  Add two eggs and a good sprinkling of breadcrumbs to pull everything together.

Coarsely chop pistachio, hazelnuts and almonds and add to the mix together with fresh thyme, a handful of diced smoked bacon, chopped prunes and a handful of diced lardo.

Continue to mix using your fingers and add dried berries and raisins.  Season with black and white pepper, two large pinches of salt, and sprinkle of oregano and grated nutmeg.  Finally add a slug of double cream and a slug of sloe gin.   The mixture should feel firm to touch.  

Melt some butter in a pan and use it to grease the edges of your pate moulds.   Place the mix in the moulds and press firmly.    Create a Bain Marie and transfer to the Traeger for one hour at 150°C.  Remove from the heat and press before leaving to set for 24 hours before consuming.

Serve with fresh bread.