pate

For food writer Molly Hannon her lifelong love of pâté began when she developed a taste for it at the age of 2.

Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

Although I rarely eat or crave chicken liver now, I have had the good fortune to be graced by her refined sister, the pâté.

I remember scurrying back to the hotel, baguette in hand with the pâté tucked under my arm.

It was upon my first visit to Florence that the chicken liver pâté quickly became a mealtime staple.