- 500g Chicken livers, rinsed and trimmed of sinew
- 1 Onion, finely chopped
- 1 Clove garlic, finely chopped
- A couple of sprigs of thyme, leaves stripped and chopped
- 1 Tbsp Port or brandy
- 100g Butter, melted (plus extra for frying)
- 4 Tbsp double cream
- Salt and white pepper
Fry the onion, garlic and thyme in the extra butter (about 1 tbsp) gently until soft but not coloured – about 10-15 mins. Remove from pan and leave to cool.
Put the chicken livers in a food processor and whizz until smooth. Add the cooled onion mixture, the Port or brandy and the double cream. Whizz and, with the processor running, pour in the melted butter. Season generously with the salt and black pepper.
Pass this mixture through a sieve into a jug, scraping it through with a spatula. Discard what’s left in the sieve – there should only be about a teaspoonful.
Heat the oven to 180C. Pour the mixture into 8 individual ramekins and cover the ramekins with foil. Place these ramekins in a baking tray. Pour just boiled water from the kettle into the baking tray so it comes halfway up the ramekins.
Cook in the oven for about half an hour. Leave to cool completely before transfering to the fridge. Chill until required – will keep in the fridge for up to 3 days.
If you prefer, you can make it in one large dish rather than individual ramekins – just increase the cooking time to about 50 minutes.