over 2 hours
30 mins to 1 hour
A rich pâté flavoured with brandy, Maderia and port. An earthy beetroot jelly and crisp chicken skin ups the ante.
Equipment and preparation: for this recipe you will need six sterilised small kilner jars or small jam jars (approximately 8x7cm/4x3in), a fine conical sieve (such as a chinois), muslin, a blender and two baking trays.