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Message: <blockquote data-quote="shelley262" data-source="post: 2505697" data-attributes="member: 455169">[ATTACH]54178[/ATTACH] [ATTACH]54179[/ATTACH] [ATTACH]54180[/ATTACH] [ATTACH]54176[/ATTACH] [ATTACH]54177[/ATTACH] [ATTACH]54167[/ATTACH] [ATTACH=full]54177[/ATTACH] [ATTACH=full]54176[/ATTACH] [ATTACH=full]54167[/ATTACH] [ATTACH=full]54167[/ATTACH] I always make pate with them. Chop them and then fry in a lump of butter until cooked through. I then add some dried onion and garlic granules and a few herbs plus a splash of red wine I then use a blender stick to produce soft pate. You could just serve chopped livers cooked in butter and use something like cream or brandy or red wine to make a quick sauce for dinner if don’t fancy pate.My cooking today has been poaching some local forced rhubarb. I quarter a lemon and a ginger root and put on base of slow cooker with small amount of water.rhubarb gets balanced over lemon and ginger so takes on the flavours.when done I’ll put in large jar and use over week with yoghurtToday so far hm yoghurt and berries and some salmon pate with a SLC roll.Later salmon in lemon butter is planned with some English asparagus local like the rhubarb and cauliflower mash. Well fish is traditional on Good Friday so a very fishy menu.Edit yay SLC bread and rolls turned up looking forward to trying their version 2 bread which is 0.6 carbs per slice and got poached rhubarb into its jar will be kept chilled to add to yoghurt this week.</blockquote>

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