Pate is a mixture of ground meat and fat blitzed into a paste. Common variations include the addition of red wine, white wine, herbs and spices or vegetables. Pate can also be an entirely vegetarian dish, made from cheese, lentils, vegetables or mushrooms.
Pate is very commonly served as a starter in a three course meal with toasted bread and salad. The most famous type of pate is probably pate de fois gras, pate made from fattened goose liver.
Chicken liver is perhaps the most accessible type of pate, served commonly in restaurants around England. Take a look at the recipes above for some versions of the classic as well as plenty of other innovative recipes.