400g organic chicken livers, cut in half - trim off any sinews
6 shallots, finely chopped
2 garlic cloves, chopped
2 tsp. fresh thyme leaves
1 tsp. ground allspice
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
Gluten free bread
Gherkins and small pickles
Melt 50g of the Lucy Bee Coconut Oil in a large frying pan. Add the chicken livers and cook over a medium heat for 4-6 minutes, turning during cooking. Do not overcook, the livers should be pink on the inside. Remove from the pan using a slotted spoon and set aside.
Melt another 50g of Lucy Bee Coconut Oil in the pan, add the shallots and fry over a medium heat, adding a touch more oil if required, until softened, do not let them colour.
Stir through the garlic, half the thyme leaves and the allspice, cook for 2 minutes. Remove from the heat and add the remaining Lucy Bee Coconut Oil, stirring until melted and combined.
Tip the livers and the shallot mixture into a food processor, with Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to taste. Process until smooth, then taste and adjust the seasoning if necessary.
Using a spatula, scrape the mixture into a pretty serving bowl, smoothing over the surface. Place in the fridge for about 1 hour.
Brush the surface of the set paté with a little more Lucy Bee Coconut Oil and scatter over the remaining thyme leaves. Serve with toasted bread, gherkins, pickles and lemon wedges.
The paté should keep for a few days in the fridge but I recommend bringing it to room temperature for about an hour before serving.
Image credit Ria Osborne. This recipe can be found in our first cookbook, Coconut Oil Nature's Perfect Ingredient