Chicken Liver Parfait

Peel and finely dice the shallots and garlic.

In a pan, combine the diced shallots, garlic, port, cider brandy, and thyme leaves.

Bring the mixture to a boil and reduce it by half. Once reduced, remove the thyme and let it cool.

Trim the chicken livers.

Heat a dash of oil in a hot pan, add the chicken livers in a single layer, and season lightly.

Add a small measure of brandy to the pan and carefully flambé the livers for 3-4 seconds, then remove from heat.

Place the cooked livers and the cooled port reduction into a food processor and blend until smooth.

Melt the unsalted butter in a separate pan.

With the processor running, add the eggs one at a time.

Slowly trickle in the melted butter, avoiding the milky residue at the bottom of the pan.

Pass the parfait mixture through a fine sieve into a jug or bowl.

Season the mixture with fine salt and ground white pepper, then stir to combine.

Line a terrine mold with cling film to make it easier to unmold later.

Carefully pour the sieved mixture into the lined terrine.

Cover the terrine with a lid and place it inside a deep roasting tin.

Create a water bath by pouring enough hot water into the roasting tin to come two-thirds of the way up the sides of the terrine.

Bake in a preheated oven at 120°C for 1 hour, or until the parfait is just set.

Once cooked, remove from the oven and let it cool. You can pour a layer of clarified butter on top to seal it.

Chill the parfait in the refrigerator until completely firm.

Toast slices of your favorite bread until golden and crisp.

Invert the chilled terrine onto a board and use the cling film to ease the parfait out. Remove the cling film.

Slice the parfait and place it on the toast.

Serve with something sweet, such as quince cheese or a hedgerow jelly.