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"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."

Jar of Country Pate

400g/14 oz Chicken Livers

1 small onion, finely chopped

2 tbsp snipped fresh chives

50g/2 oz plain flour

2 tbsp plain flour

2 tbsp olive oil

350g/12 oz butter

6 tbsp brandy

100g/4 oz clarified butter

Salt and freshly ground black pepper

Heat a large frying pan until searing hot.  Place the livers in a bowl with the onion and chives.  Sprinkle over the flour and season, then mix until well combined.   Add the olive oil and a knob of butter to the pan and then tip in the liver mixture.  Saute for 4 - 5 minutes until the liver is well sealed and lightly browned all over.

Pour the brandy over the liver mixture and set alight, then use to deglaze the bottom of the pan by scraping off any sediment with a wooden spoon.   Transfer to a food processor and add the remaining butter, then blitz until smooth.  Season to taste and add another dash of brandy if you think it needs it.

Pour the pate into a 900ml/1.5 pint Kilner jar, tapping it gently on the work surface to ensure that it settles evenly and to remove any tiny air bubbles.  Leave to cool completely and then pour over the clarified butter to seal completely.  Close the jar and chill for a least 4 hours or overnight is best to firm up.

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