Chicken Liver Pate with Blackberry Chutney

25 minutes, plus chilling time prep, 26-32 minutes cook

Serves 8

Ingredients

250g pack frozen chicken livers, defrosted

1 tbsp rapeseed oil

1 onion, peeled and chopped

25g butter

2 garlic cloves, finely chopped

2 tbsps brandy

150ml chicken stock

Salt

1/2 tsp roughly crushed black peppercorns

1 ciabatta bread

Handful watercress

For the chutney:

2 tbsps rapeseed oil

2 large red onions, halved, thinly sliced

50g light muscovado sugar

3 tbsps cider vinegar

150g blackberries

Method

To make the pâté, add the chicken livers to a sieve, rinse with cold water, drain well then tip out on to a chopping board. Roughly chop, discarding any central white cores.

Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and just beginning to turn golden.

Add the butter, heat until melted then mix in the garlic and chicken livers. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre. Add the brandy, heat until bubbling, then flame with a lit taper or long match. Stand well back until the flames subside, then stir in the stock, salt and peppercorns.

Cook over medium heat for 3-4 minutes until some of the stock has evaporated. Allow to cool then blitz in a food processor or liquidiser until smooth. Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.

To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 minutes, stirring until softened.

Mix in the sugar and fry for 5-10 more minutes, stirring more frequently until the onions are caramelised.

Mix in the vinegar, blackberries and a little salt and pepper and cook for 3 minutes until the blackberries are just cooked through. Take off the heat, spoon into a clip jar, cover and leave to cool.

To serve, slice and toast the bread, cut each slice in half again then spread with the chilled pâté, a leaf or two of watercress and a generous teaspoonful of the chutney.

Arrange on a large plate and serve with drinks.