Chicken liver parfait with sultanas & raisins

• jumbo sultana↗100g g

  and raisins

• sweet dessert wine↗6 tbsp tbsp
• unsalted butter↗100g g
• chicken livers↗2 x 400g/14oz packs g

  cleaned

• garlic cloves↗2

  crushed

• chopped sage2 tbsp tbsp
• pot double cream↗150ml ml
• thinly sliced brioche

  rolls

• salad leaves↗few

Step-by-step instructions

1. 1

   Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.

2. 2

   Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.

3. 3

   Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.

4. 4

   To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.