Chicken Liver Paté

Ready in 20 mins

Makes about 1½ cups

4 Tbsp butter

About 400g free-range chicken livers, trimmed of membranes and quartered 1 clove garlic, crushed with ½ tsp salt 3 Tbsp brandy

2 tsp thyme leaves

Ground black pepper, to taste

½ cup creme fraiche or cream

2 Tbsp fruit jelly, such as redcurrant, mixed with 1 Tbsp water (optional)

Heat butter in a large, heavy-based frying pan. When it bubbles and starts to brown, add chicken livers and cook over high heat for 1 minute on each side. Add garlic and sizzle for a few seconds, then add brandy and cook until it has evaporated (another minute or so). Take care not to overcook the livers, you want them to be browned on the outside but still pink and soft in the centre. Transfer to a blender or food processor, add thyme, black pepper and creme fraiche or cream and whizz until very smooth. Transfer to a serving bowl or jar and chill for 1-2 hours to set. If not making jelly topping, cover the paté with a round of waxed paper then seal the dish so it doesn’t dry out. If making the jelly topping, warm fruit jelly and water together to melt jelly then allow to cool for about 5 minutes before pouring it over the set paté (don’t pour it over when it is very hot or it will melt into the paté — it does still need to be liquid though).

The paté will keep for up to a week in the fridge or can be frozen.

ANNABEL SAYS: Once you’ve made chicken liver paté and seen how simple it is, you’ll be unlikely to buy it again. I usually make a big batch and freeze it in small containers that I can pull out an hour or two before I plan to serve it.