Chicken Liver Pâté

• unsalted butter↗375g g
• chicken livers↗400g g

  cleaned

• large garlic cloves↗2

  1 minced, 1 thinly sliced

• thyme sprigs↗3

  leaves only

• Madeira wine↗3 tbsp tbsp
• brioche slices4
• Bramley apple↗1

  peeled and diced

• onion chutney

  for serving

• cornichons↗

  for serving

Step-by-step instructions

1. 1

   Heat 1 tbsp of butter in a non‑stick skillet over medium heat. When the butter begins to foam, add the chicken livers and fry for 2 minutes on each side.

2. 2

   Add the minced garlic, part of the thyme leaves and Madeira wine to the skillet with the livers. Cook for 2 minutes, allowing the Madeira to evaporate slightly. Transfer the mixture to a food processor, set aside 200 g of butter and add the remaining butter to the processor. Blend everything into a smooth paste. Season to taste, then divide into four 70 ml jars with lids.

3. 3

   Melt the set‑aside butter in a medium skillet and add the thinly sliced garlic. Sauté the garlic in the butter until lightly golden. Spoon the mixture into the four pâté jars, ensuring each jar receives a few slices of garlic and the remaining thyme leaves, and chill in the refrigerator for at least 4 hours or until set. It can be made up to 2 days in advance.

4. 4

   Before serving, toast the brioche and cut it into triangular quarters. Toss the diced apple with the chutney. Serve the pâté on small wooden boards alongside the toasted brioche, cornichons and chutney.