Game pâté

This is a super simple but effective smooth pâté. It’s versatile too and I’ve made it with all manner of game: pheasant, snipe and even venison. Usually I use wood pigeon or grouse. The sherry flavours add sweetness and complexity and the paprika a subtle smokiness. I like to serve this chilled, from the fridge on hot toast – perhaps with some pickled grapes or quince.