Chicken Liver Parfaits

Ingredients

• 14 ounces chicken livers
• 5 ounces butter, plus 2oz for the top of the parfaits
• 1 garlic clove, crushed
• 1 shallot, chopped
• 1 sprig thyme, plus sprigs to top
• 1 pinch Chinese five spice powder
• 2 tablespoons heavy cream
• salt and pepper
• bread, toasted to serve, ideally dense bread like brioche

Directions

1. 1

   Trim the livers of any green bits (these will be bitter) or sinews.

2. 2

   Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice.

3. 3

   Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.

4. 4

   Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream.

5. 5

   Push the mixture through a sieve - this is boring, but worth it for a really smooth texture. Season well.

6. 6

   Divide the mixture between 6 small china or glass ramekins and smooth the surface.

7. 7

   Melt the final 2oz butter in a pan and let the milk solids settle to the bottom.

8. 8

   Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.

9. 9

   To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.