Chicken Liver Pâté

Melt the coconut oil in a large frying pan
Cook the chicken livers, making sure they are thoroughly, but not over-cooked
Put the cooked chicken livers and oil into a food blender
Add the rice flour to the pan and make a roux using either rice milk or boiling water. Pour this into the food blender
Taste and add salt, pepper and herbs of your choice to achieve a flavour you enjoy
If you’re using the rice cream, add it now and then blend until you get a smooth paste. If it’s too thick, add a little boiling water to help loosen the mixture
Put into the fridge for about 2 hours to allow the pâté to set before serving

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