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Yummy Serving Suggestions

Chicken Liver Brandy & Herb

Brandy & Herb pâté stuffed into a large field mushroom, topped with grated parmesan and baked.

Brandy & Herb pâté spread onto a perfectly cooked steak, flashed under the grill and topped with a crescent of puff pastry - makes a perfect individual Beef Wellington.

Chicken Liver Chill & Lemongrass

Chilli & Lemongrass pâté wrapped in filo pasrty, deep fried and served with a sweet chilli dipping sauce.

Sushi rolls with Chilli & Lemongrass pâté.

Sushi rolls with courgette strips and Chilli & Lemongrass pâté.

Chicken Liver Mushroom & Garlic

Mushroom & Garlic pâté in a classic Beef Wellington.

Chicken Liver Rosemary & Thyme

Rosemary & Thyme pâté stirred into a roast chicken gravy for extra richness.

Chicken Liver Tequila & Cranberry

Tequila & Cranberry spooned onto a filo pastry, pinched together to make a bomb, deep fried and served with warm cranberry sauce.

Chicken Liver White Wine & Pepper

White Wine & Pepper pâté stuffed into a chicken breast, wrapped in bacon and baked in the oven.

Duck with Apricots & Apricot Brandy

Duck & Apricot pâté stuffed into a duck breast, tied up with string and pan fried.

Welsh Dragon (Venison Liver with Chilli)

Welsh Dragon pâté stuffed into a chicken breast and wrapped in bacon.

Wild Boar Black Seal Rum & Ginger

Wild Boar Rum & Ginger pâté topped pulled pork wrapped in puff pastry.

Wild Boar Rum & Ginger pâté in filo parcels, pinched together & deep fried.

 


Brown Lentil with Mushroom & Garlic

Brown Lentil & Mushoom pâté mixed with vegetable or chicken stock to make a soup or dhal.

Brown Lentil & Mushroom pâté stuffed into a field mushroom, topped with grated cheese and baked in the oven.

Flamin' Hummus

Flamin' Hummus mixed with ground mince, cooked onion and chopped parslet and shaped into burger patties, squirt with lemon wedges and serve in a brioche with salad.

Heavenly Hummus

Heavenly Hummus thinned with a little chicken stock, a dash of rice wine vinegar, glug of soy sauce, splash of sesame oil, spiced green onions, toasted sesame seeds and tumbled into noodles.

Heavenly Hummus mixed with Greek yoghurt, shredded rotisserie chicken, crumbled feta and chopped tomato served in little gem lettuce leaves.

Heavenly Hummus spread onto toasted pitta and topped with chopped cucumber, tomatoes, olives, crumbled feta and a squeeze of lemon juice.

Kiln Roast Salmon pâté

Kiln Roast Salmon pâté wrapped in smoked salmon and served with horseradish cream.

Red Lentil & Sun Dried Tomato

Red Lentil & Sun Dried Tomato pâté mixed with cooked spinach blended with ricotta and used as a cannelloni filling.

Red Lentil & Sun Dried Tomato pâté fashioned into patties. Flour, egg and breadcrumb then deep fry.

Red Pesto pâté

Red Pesto pâté stuffed into a chicken breast, wrapped in parma ham and baked.

Red Pesto pâté spread over a cod loin and baked in the oven.

Red Pesto pâté used as a marinade for chicken skewers and pan fried.

Stuffed peppers with Red Pesto pâté.

Stuffed mushrooms with Red Peto pâté.

Red Pesto pâté spread over a rack of lamb and roasted.

Fresh ravioli filled with Red Pesto pâté.

Red Pesto stirred through cooked risotto.

Smoked Salmon Mousse

Smoked Salmon mousse stirred through hot pasta with peas and salmon pieces.

Snowdonia Cheddar & Chive

Snowdonia Cheddar, Chive & Welsh Ale pâté stirred into mashed potato.

Snowdonia Cheddar, Chive & Welsh Ale pâté warmed and drizzled over roast vegetables.

Pulled pork parcel with Snowdonia Cheddar, Chive & Welsh Ale pâté.

Stuffed peppers with Snowdonia Cheddar, Chive & Welsh Ale pâté.

A beef burger topped with Snowdonia Cheddar, Chive & Welsh Ale pâté.

Spinach & Nutmeg

Spinach & Nutmeg as a sauce over salmon.

Spinach & Nutmeg pâté warmed and stirred through Hot Pasta.

Spinach & Nutmeg pâté warmed and poured over poached salmon.

Stilton & Fig

Stilton & Fig pâté spread over grilled pork chops, finished under the grill and served with baked figs.

Stilton & Fig pâté, crispy bacon pieces and walnuts stirred into cooked risotto.

Stilton & Guinness

Stilton & Guinness pâté stuffed into a field mushroom, topped with breadcrumbs and baked in the oven.

Stilton & Guinness pâté melted and served with grilled sausages.

Stilton & Guinness pâté stirred into a white sauce and poured over pulled pork, braised leeks and topped with cooked sliced potato and baked.

Stiltion & Guinness pâté spread over a steak and finished under the grill.

Stilton & Guinness spread over a steak and finished under the grill.

Stilton & Pear

Stilton & Pear pâté warmed and mixed with slices of lightly poached pear, walnuts and seasonal leaves.

Stilton & Pear pâté warmed and served over sliced chicken, avacado and crispy lettuce as a salad dressing.