Port & chicken liver pâté

• butter↗200g 200g
• shallots↗2 2

  finely chopped

• garlic cloves↗2 2

  crushed

• orange↗1 1

  zested

• thyme leaves↗handful handful
• chicken livers↗400g 400g

  roughly chopped

• port↗50ml 50ml

  (or marsala)

Step-by-step instructions

1. 1

   Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.

2. 2

   Add the chicken livers and cook gently for another 4 mins.

3. 3

   Add the port or marsala and cook for a further min, then tip it all into a blender.

4. 4

   Blitz until smooth, season, then add the remaining butter and blitz again.

5. 5

   Sieve into a pretty bowl and put it straight into the fridge.

6. 6

   Give it a couple of hours to set, then spread on crackers.