Champagne chicken liver pate

Method

• step 1

  Melt the butter in a frying pan and cook the livers and garlic over a fairly high heat for 5 to 8 minutes, stirring occasionally, until the livers are browned and caramelised on the outside but slightly pink on the centre. Allow to cool for 5 minutes.

• step 2

  Whizz the chicken livers and all it's buttery juices to a paste in a food processor. With the motor running, pour in the cream, followed by the champagne until well blended and completely smooth. Season with the sugar, 1 tsp salt and plenty of ground black pepper. Pour into a bowl, cover with cling film and chill overnight.