Chicken liver pâté with beetroot jelly


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.


For the beetroot jelly

For the pâté

For the garnish