- 100g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g organic chicken or duck livers, trimmed, cleaned and patted dry
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- sliced brioche or sourdough
- sea salt flakes
Heat 50g butter in a frying pan until sizzling, add the livers and fry for 4 mins until coloured on the outside and slightly pink in the middle. Leave to cool, then tip the contents of the pan into a food processor or a smoothie bullet blender. Season generously with salt and add the remaining butter. Blitz until you have a smooth purée, then scrape into a container, smooth over the top and place in the fridge to chill for at least 2 hrs. Can be made a day ahead.
To serve, griddle slices of brioche or sourdough, and tip some cornichons and chutney into small pots. Put a large spoon in a cup of hot water. As if serving ice cream, scoop a spoonful of the faux gras onto each plate, dipping the spoon into the water after each scoop. Sprinkle a few salt flakes over each scoop and serve with the toasts, cornichons and chutney.