Chicken Liver Pâté (gf)

Serve this pâté with crusty baguette or baked crostini and the Apricot Relish.

100 grams butter, at room temperature

500 grams fresh chicken livers, cleaned and sinew trimmed

1 small brown onion, finely chopped

2 cloves garlic, crushed

¼ teaspoon each freshly grated nutmeg and ground allspice

1 tablespoon fresh thyme leaves, plus extra sprigs for serving

¼ cup brandy, Madeira or port

⅓ cup cream

sea salt and ground pepper

TO SERVE

Apricot and Yellow Mustard Seed Relish (see recipe right)

Melt half of the butter in a sauté pan and cook the livers over a low heat until firm on the outside but still pink in the middle. Transfer to a bowl with a slotted spoon and leave to cool. Don’t wash the pan. Add the onion, garlic, spices and thyme to the reserved pan and cook until the onions are very soft.

Increase the heat and pour in the alcohol, letting it bubble up for a couple of minutes. Take off the heat and let the onion mixture cool for 10 minutes.

Tip the contents of the pan into a food processor. Add the livers and the remaining butter and blend until smooth. Add the cream, season generously and pulse to combine.

Spoon into a serving dish or dishes. Top with a sprig of thyme then cover with clingfilm or a lid. Refrigerate until ready to serve. MAKES 2 CUPS