Paté is one of those foods that if you haven’t tried it is distinctly unappealing, it doesn’t look like something you would willingly put in your mouth and just a quick look at the ingredients list leaves you running for the hills. What are you supposed to do with this loaf of minced meat that screams of 1970s dinner parties in the same way that prawn cocktail does? But if you manage to get over all of that, paté can be utterly delicious especially when paired with the right accompaniments.
Classic paté is believed to have originated in Ancient Greece as a way of utilizing every part of the animal to provide livelihood and prevent wastage. Traditionally it had a homely, rustic appeal but there has now been a shift in how patés and terrines are viewed, with some even appearing in Michelin starred restaurants as well as on your own kitchen table. There are many different types of paté from smoked fish to traditional chicken liver as well as the more chunky terrines. We’ve kept things simple and listed a few of them below.

Lets start with one of the most popular here in the UK, Brussels paté. This is smooth textured and usually made using pork and liver and flavoured with garlic, black pepper and cloves.
Ardennes paté is coarser in texture than Brussels but is made using roughly the same ingredients, pork, liver and fat and flavoured with mixed herbs and spices.
Duck and Orange paté, the clue is in the name, is made using duck and pork liver  and is flavoured with orange zest and mixed herbs.
Farmhouse campagne paté is perhaps the best known of them all, made using pork liver and flavoured with cloves, nutmeg and cinnamon, this is a coarse textured paté with mountains of flavour.

So now you know your patés, but when should you eat them and what should you be eating them with? Patés can be enjoyed as a simple yet effective starter with freshly made toast and perhaps a dollop of fruity chutney or as lunch dish with a warm, crusty baguette or roll. They are even at home alongside slices of meat, cheese, breads, olives and chutneys in an antipasto platter. Whatever you fancy, there is a paté for that and we’re sure you’ll find one that you love. Go on, give it a go.