TODAY’S RECIPE: Port & chicken liver pate

THIS starter will impress dinner party guests. Serves: 6.

Ingredients

200g butter 2 shallots, finely chopped 2 garlic cloves, crushed 1 orange, zested Handful thyme leaves 400g chicken livers, roughly chopped 50ml port (or marsala)

1 Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for eight minutes. Add the chicken livers and cook gently for another four minutes.

2 Add the port or marsala and cook for a further minute, then tip it all into a blender. Blitz until smooth, season, then add the remaining butter and blitz again.

3 Sieve into a pretty bowl and put it straight into the fridge. Give it a couple of hours to set, then serve with crackers.