Chicken liver pâté with Muscadel jelly

The secret to a silky-smooth texture is not to overcook the liver. Makes about 500ml pâté Preparation time: 30 minutes Cooking time: 10 minutes • 15ml oil

• 100g butter (and extra, to garnish)

• 1 small white onion, peeled and very finely chopped

• 1 plump garlic clove, finely chopped

• 500g chicken livers, trimmed

• 3 sprigs thyme

• 3 sprigs flat-leaf parsley

• a pinch each allspice, white pepper and nutmeg

• 60ml brandy

• fresh sage, bay leaves or thyme, to garnish

• day-old French loaf, cut into slices and toasted MUSCADEL JELLY

• 2 sheets gelatine

• 250ml light Muscadel

1 Heat the oil and half the butter in a thick-based pan and sauté the onion and garlic until glossy and fragrant. Remove the onions from the pan, reserving the butter mixture. Reheat the pan until hot and add the liver to it. Don’t stir too much; let the liver get some colour on one side before carefully turning it over to cook the other side. Season with salt, pepper, thyme, parsley and the spices. Once the liver is brown on both sides but still pink in the middle, add the brandy and flambé it (set it alight). Work carefully! The pan flames will extinguish on their own. Stir the cooked onions into the liver and remove from the heat. Dot with the remaining butter; cool.

2 Purée the liver with a stick blender or food processor and place in a bowl. Smooth out the top and garnish with fresh herbs, or cover with a thin layer of cooled melted butter. Refrigerate until needed.

3 Make the jelly Soak the gelatine in water until soft. Heat the wine gently in a small saucepan until just below boiling point (it must steam but not boil). Remove from the heat. Squeeze the moisture out of the gelatine and stir into the hot wine until dissolved. Pour into a bowl; allow to set.