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50g Benecol® Olive Spread

2 shallots or 1 small onion, finely chopped

1 clove garlic, crushed

400g chicken livers, roughly chopped

1 tbsp Marsala or brandy

100g 0% fat Greek yogurt

Handful chopped curly parsley

Chicken Liver Pate for Four

5

PREP

12

COOK

0.8

STANOLS

4

SERVES

Description

A simple starter or a light bite

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Place the Benecol® Olive Spread in a frying pan and melt until sizzling. Add the shallots and cook for 5 minutes until softened. Add the garlic and chicken livers and cook for 5-7 minutes until cooked through. Pour over the Marsala or brandy and let it sizzle up until virtually evaporated. Remove from the heat.
2. Spoon into a food processor or liquidiser and blend to a smooth paste. Add the yogurt and pulse to combine, season with a little salt and pepper and stir in the parsley, leave to cool then chill until required. Keep covered in the fridge for up to 3 days.

Chicken Liver Pate for Four

5

PREP

12

COOK

0.8

STANOLS

4

SERVES

Shopping list

50g Benecol® Olive Spread

2 shallots or 1 small onion, finely chopped

1 clove garlic, crushed

400g chicken livers, roughly chopped

1 tbsp Marsala or brandy

100g 0% fat Greek yogurt

Handful chopped curly parsley

Description

A simple starter or a light bite

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Place the Benecol® Olive Spread in a frying pan and melt until sizzling. Add the shallots and cook for 5 minutes until softened. Add the garlic and chicken livers and cook for 5-7 minutes until cooked through. Pour over the Marsala or brandy and let it sizzle up until virtually evaporated. Remove from the heat.
2. Spoon into a food processor or liquidiser and blend to a smooth paste. Add the yogurt and pulse to combine, season with a little salt and pepper and stir in the parsley, leave to cool then chill until required. Keep covered in the fridge for up to 3 days.