• STEP 1

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

  • STEP 2

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

  • STEP 3

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

  • STEP 4

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

  • STEP 5

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

  • STEP 6

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

Recipe from Good Food magazine, July 2018

Goes well with


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