Chicken liver pâté with verjus and cider jelly

Method

1. Melt a knob of the butter in a large frying pan over a high heat. When sizzling, fry the chicken livers in batches – don’t crowd the pan – for about 1 minute on each side (take care as they can spit). When just pink in the middle – cut one or two open to check – transfer to a bowl to cool.
2. Melt a third of the remaining butter in the pan and cook the onion gently, stirring often, for 10-15 minutes until translucent and turning lightly golden. Add the garlic and fry for another 2-3 minutes, then turn up the heat and pour in the cider (and the brandy if using). Bubble for 3-4 minutes until reduced and syrupy, then spread the mixture over a plate and leave to cool until just warm or until it’s room temperature.
3. Transfer the livers, cooled onion mixture and remaining butter to a blender and whizz for 4-5 minutes until it’s as smooth as you can get it. If necessary, pass through a fine sieve. Transfer to a 900ml or 1 litre container, smooth the top, then chill for 2-3 hours.
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5. To make the jelly, soak the gelatine in cold water. Combine the verjus and cider in a jug, then pour 75ml of the mixture into a small pan and heat until steaming. Once the gelatine is floppy, drain and squeeze out the liquid. Stir into the hot cider and verjus mixture to dissolve, then strain the liquid through a sieve lined with kitchen paper back into the jug and stir. Set aside.
6. Once the pâté has set, pour the liquid jelly over the top (if the jelly has foam on top, pour it through a sieve onto the pâté). Top with the thyme, then return the pâté to the fridge for 4 hours until set. Remove from the fridge 1 hour before serving to take the chill off, then serve on sourdough toast with salad leaves on the side if you like.