This pate was great, I took it to a party and it was a real hit. As it is Christmas, I substituted the sherry for port.

best pate ever! better without the butter though

I used sherry and it was very delicious. I'll make it again surely.

I attempted making this, but after 5 minutes my livers were still bleeding and I wasn't sure if they were meant to, being a poultry product I was worried about the risk of food poisoning. When my livers stopped bleeding they were overcooked and did not maker nice pate at all. Really disappointed.

Superb. Highly rated by all dinner guests, one who said was the best she'd ever had. How long can you keep pate before it expires?

Waddy: yes, port works perfectly.

Delicious! Needs much more garlic (3 cloves) though. Adding 2-3 spoons of double cream makes it extra smooth.

Has anyone tried using Port for this pate? Not sure if it'll work or not!

Have made this a few times for people coming for dinner. This is a great starter for a dinner party - you can make it in advance and you can adapt it to your own taste. I have made it with Brandy which is also suitable. I add more garlic to my pate and i also add shallots. Very nice and always complimented on it. If you have never made this before, give it a go. Its definitely worth trying.

The combination of pate, brioche and cornichons was truly delicious. Used Marsala wine as I couldn't get Pineau. Very easy and impressive dinner party starter.

Very straight forward chicken liver pate, like the inclusion of the Pineau, followed recipe exactly, took very little time to make, and keeps in fridge well for several days.

This was so easy, great to use up some garden herbs and this recipe made 3 ramekin sized dishes, so very cheap to make. Have been told it was the best pate ever ! Will be making again, as well as other pates rather than buying them from now on. So tasty served cold on warm french bread or toast. Yum yum yum!

I couldn't be more pleased with how this turned out, very simple to do and it tastes great. I'll definitely make this again.

This is by far the easiest pate recipe I have ever done, and it was absolutely delicious! I added two tablespoons of double cream when I was blending it, it made it creamier and lighter in colour - a sure fire hit for any dinner party!!

First time that I have made pate, so simple but tasted superb; so much better than store bought. Used some left over cooking brandy instead of pineau or sherry also used three or more cloves of garlic. Will make again.

Absolutely gorgeous, made it with port as had no sherry and was amazing. So so easy to make and a fraction of the cost of shop bought pate, I'll never buy pate again! x

I made this last week and everybody really loved this I also added more garlic and added brandy. Found the sieving hard work to make it smooth but worth the effort. Will definately be used next time when I have friends round.

This is the first time I've made pate and can't believe how easy and delicious it was. Will definately become a firm favourite recipe. Have made it 3 times and used red wine in one batch and port in another as well as the sherry in the recipe and all 3 batches were equally as delicious.

I think it needs more garlic and herbs. Mine didn't turn out very well: it was very dark in colour with a dryish, pasty texture. I must have over-cooked the livers although they were still pink. Anyone know what level of pinkness is safe? If the juices are slightly red still is that ok?

I have just made a version of this. I did not have the Pineau, but went for Cognac, plus shallots, thyme, 2 x cloves of garlic. I also pushed through a sieve twice for a smooth texture and now just finished by potting, with a couple of sprigs of home grown bay leaves and sealed with clarified butter. Can't wait to taste with some homemade walnut bread later.