Beef Liver Pate: 500g beef liver (you can substitute lamb’s fry), cut into pieces small diced onion 1/2 cup red wine 2 cloves garlic, crushed 1/2 teaspoon dijon mustard 1 sprig each of fresh rosemary & thyme 1 tablespoon lemon juice 1/2 cup butter salt Saute liver and onions in butter. Add wine/herbs/juice/mustard. Cook until reduced. Cool & blend with remaining room temp butter, salt to taste. Add more butter if dry and crumbly. Press into dish to set.