Chicken liver pâté

serves 12 as a snack

Port jelly

  • 300 ml port
  • 4 leaves of gelatine


  • 250 g salted butter
  • 6 leeks, sliced in pennies and washed
  • 500 g chicken livers
  • handful of thyme
  • 75 ml cognac or brandy
  • salt and freshly ground black pepper
  • 1 large bunch of black grapes, halved and pitted

Warm the port over low heat. Soak the gelatine in cold water for a couple of minutes and add to the port. Stil until the gelatine has melted completely. Remove from the heat. Melt half the butter in the pan and cook the leeks until soft. Add the livers, strip the thyme and add the leaves and cook lightly (you want the livers to still be pink on the inside). Add the cognac. Remove from the heat. Add the rest of the butter to the mixture and, using a handheld liquidiser, process until completely smooth. Season with salt and pepper. Spoon into a greased earthenware bowl. Arrange the grapes on top of the pâté. Spoon the cooled port jelly over the pâté and place in the fridge overnight. You’ll end up with an utterly glamorous pre-party-snack!