Chicken liver parfaits

Ingredients

• 400 g chicken livers
• 150 g butter plus 50g for the top of the parfaits
• 1 clove garlic crushed
• 1 shallot chopped
• 1 large sprig thyme plus sprigs to top
• a pinch Chinese five-spice
• 2 tbsp double cream
• 4 brioche buns sliced and toasted to serve

Instructions

1. 1

   Trim the livers of any green bits (these will be bitter) or sinews. 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. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.

2. 2

   Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream. Push the mixture through a sieve – this is boring, but worth it for a really smooth texture. Season well. Divide the mixture between 6 small china or glass ramekins and smooth the surface.

3. 3

   Melt the final 50g butter in a pan and let the milk solids settle to the bottom. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.

4. 4

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