CHICKEN LIVER PARFAIT WITH APPLE RELISH

SERVES 4 / PREPARATION 15 MINUTES / COOKING 10 MINUTES

This pâté is quick to make, but it’s important not to overcook the chicken livers. Increase the heat to seal them fast – this will ensure the result is a nice pink pâté.

1 tablespoon grapeseed oil

½ small onion, finely diced

1 clove garlic, crushed

1 teaspoon finely chopped fresh thyme 500g chicken livers, deveined 3 tablespoons red wine

3 tablespoons brandy

200g butter, cubed and softened 3 tablespoons cream flaky sea salt, to taste toasted sourdough and aged cheddar,

to serve alongside

Apple Relish (see recipe) Pickled Red Onions (see recipe page 86) thyme sprigs, for garnish

Heat the oil in a medium frypan over a low heat and gently fry off the onion, garlic and thyme until soft. Transfer to a plate and set aside.

Return the frypan to the stovetop and increase the heat. Quickly sauté the chicken livers until lightly browned. Add the wine, scraping any brownings with a wooden spoon to deglaze the pan. Very carefully add the brandy – it will flame for a couple of seconds. Once the brandy burns out, transfer the mixture to a food processor with the onion mixture and blitz. With the motor running, slowly add the butter until it is all incorporated, then pour in the cream. Season well with salt. Transfer to a serving bowl, cover and chill until required.

To serve, arrange the pâté on a platter with the toasted sourdough, aged cheddar, Apple Relish and Pickled Red Onions and garnish with thyme.