Chicken Liver Parfaits

1. 1

   Trim the livers of any green bits (these will be bitter) or sinews.

2. 2

   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.

3. 3

   Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.

4. 4

   Tip the livers into a food processor.

5. 5

   Whizz to a paste, then whizz in the remaining butter and cream.

6. 6

   Push the mixture through a sieve - this is boring, but worth it for a really smooth texture.

7. 7

   Season well.

8. 8

   Divide the mixture between 6 small china or glass ramekins and smooth the surface.

9. 9

   Melt the final 2oz butter in a pan and let the milk solids settle to the bottom.

10. 10

    Put a sprig of thyme on top of each ramekin and pour a little butter over each.

11. 11

    Chill to set.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.