It’s pate! Currently cooling down enough to pop into the fridge - I’m going to be spreading it on many many chaffles!
(I’m also imagining what it’ll be like added to scrambled eggs - what is happening to me?)
I have detested liver since I first tasted it as a child. I do love pate though - but many brands are full of things like potato starch and goodness knows what. Thought I couldn’t go too expensively wrong by buying some revolting-looking chicken livers and half a pound of butter and stewing them up together for a bit.
Other ingredients were salt, pepper, a tsp celery seed and a tsp dried onions, all cooked in with the revolting stuff. Whizzed it in my mini chopper and it became a heavenly texture with a delicious rich flavour.
I HATE liver. But it turns out I don’t! 
I’m glad you like it 
