Pickled blackberries and red cabbage with chicken liver pâté

Blackberries can be used in both sweet and savoury recipes. The sweet-sharp pickle cuts through the richness of the pâté, and if you have any leftover pickle, it pairs well with a charcuterie board or goat’s cheese on sourdough toast. 1 beetroot 250ml red wine vinegar 2 sprigs of thyme 50ml water ¼ red cabbage, thinly sliced 150g blackberries 4 slices of sourdough bread 160g good quality smooth chicken liver pâté 1 green apple, cored and cut into batons Chutney, to serve

1 First, cook the beetroot. Remove leaves and gently wash the beetroot – do not peel at this stage. Put into a pan, add just enough boiling water to cover and simmer for 30-40min, or until tender. Drain and allow to cool a little before peeling and dicing.

2 Put the vinegar and thyme sprigs into a pan with 50ml water. Place over a medium heat and bring to the boil, then immediately take it off the heat.

3 Place the cabbage and blackberries in a non-metallic bowl and pour over the hot pickling liquid. Leave to cool, then remove from the liquid and set aside.

4 Toast the slices of sourdough and top each one with a spoonful of pâté. Garnish with the beetroot, apple, cabbage and blackberries and serve with chutney.