Chicken liver pâté with beetroot, orange and sage

Method

1. Trim any sinew from the livers. Heat 20g of the butter in a large frying pan over a medium heat. Once foaming, add the chicken livers and cook for 2 minutes on each side. Add the garlic and grand marnier (or cointreau) and cook for another 2 minutes. Tip everything from the pan into a food processor with another 150g of the butter and finely grate in the zest of the orange. Whizz to a smooth paste, scraping down the sides as needed, then season with a big pinch of salt. Spoon into the ramekins you plan to serve the pâté in, smoothing the tops flat.
2. Melt the remaining 130g butter over a low heat, then pour it over the pâté, trying to get an equal amount of butter in each. Add a sage leaf on top for decoration, pushing them just below the surface of the butter. Cover and chill for at least 4 hours or ideally overnight.
3. When you’re ready to serve, take the pâté out of the fridge and allow to come to room temperature. Put the beetroot in a small serving bowl with the juice of the orange and vinegar, stirring to coat. Heat the oil in a small pan and cook the remaining sage leaves for about 30 seconds until crisp, then drain on kitchen paper and scatter over the beetroot. Serve the ramekins of pâté alongside the beetroot and toasts or crostini.