Recipe: Pate On Toast


Who knew it was so easy to make a restauranty pate on toast at home?! Well we did... but now we're sharing it with you. The best bit is that you can personalise it with your own flavours. We reckon it's the perfect thing to cook for your mates.


  • 1 kg pork belly
  • 2 sprigs thyme
  • 1 tsp nutmeg
  • 2 cloves garlic
  • 1 tbsp green olives
  • 1 tbsp pistachio nuts
  • 100 ml white wine
  • 50 ml orange juice
  • 50 brandy
  • 1 tbsp salt
  • 1 tsp pepper
  • 100 g duck fat
  • 1 bowl cornichons
  • 12 slices grilled rye bread
Marinate and Simmer Pork

Step 1

Marinate And Simmer Pork

Cut the skin off the pork belly and dice into cubes. Throw it into a mixing bowl with the thyme, nutmeg, garlic, olives, pistachios, wine, orange juice and brandy. Marinate for 2 hours. Pour the pork belly and the marinade into a large saucepan. Add enough water to cover the pork and season with salt and pepper. Bring the mixture up to a simmer, then add a lid, turn the heat right down and simmer gently for 3 hours.

Strain and Blitz

Step 2

Strain And Blitz

Allow the pork to cool to room temp, strain the liquid (saving some) and chop or roughly blitz in a food processor (pulse to avoid blitzing to a paste).

Spoon into Jars and Serve

Step 3

Spoon Into Jars And Serve

Taste and adjust the seasoning if necessary. It should taste slightly too salty, as it will mellow when cold. Spoon the mixture into jars or ramekins and pour over a little of the liquid. Press it firmly into the container. Melt the duck fat and cover the pate with it. Sprinkle over a few extra chopped pistachios if you have them (it’s just for decoration). Chill in the fridge until cool and the duck fat has set on top. Serve with the cornichons and rye bread. Serves 6

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