Pickled Blackberries And Red Cabbage With Chicken Liver Pâté | Daylesford

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Pickled Blackberries And Red Cabbage With Chicken Liver Pâté



(Serves 4)

Blackberries can be used in both a sweet and savoury context, but above all they are free and readily available to us all. As a wild fruit that grows in British hedgerows we can all go and seek them out. This simple means of pickling them is a nice way of preserving them without resorting to jam. The sweet–sharp pickle cuts through the richness of the pâté, and if you have any leftover pickle or want to use up more of your hedgerow forage, it pairs well with a charcuterie board or goat’s cheese on sourdough toast.

Recipe from ‘Nurture: Notes and Recipes from Daylesford Farm‘ by Carole Bamford



First, cook the beetroot. Remove the leaves and gently wash the beetroot – do not peel at this stage. Put into a pan, add just enough boiling water to cover and simmer for 30–40 minutes, or until tender. Drain and allow to cool a little before peeling and dicing.

Put the vinegar, sugar and thyme sprigs into a pan with 50ml water. Place over a medium heat and bring to the boil. As soon as the liquid has come to the boil, take it off the heat.

Place the sliced cabbage and blackberries in a non-metallic bowl and pour over the hot pickling liquid. Leave to cool.

Toast the slices of bread and top each with a spoonful of pâté. Garnish with the diced beetroot, apple batons, pickled blackberries and cabbage and serve with the chutney.

Harvest 2019 Pickled Blackberries & Red Cabbage With Chicken Liver Pate Recipe Portrait

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