• All your ingredients should be at room temperature when mixing, otherwise they might split.

    A nutty, off-dry sherry works well with rich, earthy dishes.

    Chicken liver parfait

    Serves: 8
    Cooking Time: 2 hours plus overnight and extra for chilling


    • 500g chicken livers
    • 500ml (2 cups) milk
    • 2 garlic cloves, finely chopped
    • 2 shallots or small onions, finely diced
    • 6 sprigs thyme, leaves only
    • 375ml (½ bottle) port
    • 375ml (½ bottle) sherry
    • 500g butter, melted
    • 1 large egg yolk
    • Maldon salt and freshly ground white pepper, to taste



    Soak the livers in the milk overnight to remove any bitterness.


    Next day, place the garlic, shallots and thyme in a saucepan with the port and sherry. Simmer until reduced to a thick syrup and set aside.


    Preheat the oven to 150°C.


    Rinse the livers and pat dry with paper towel. Clean them by cutting away any veins and visible fat.


    In a food processor, blend the livers with the syrup reduction and slowly add the butter in a steady stream, blending continuously. Once the butter is well incorporated, mix in the egg yolk. Pass the mixture through a fine sieve and season.


    Pour into a terrine mould lined with plastic wrap. Place in a bain marie or oven tray with hot water halfway up the sides of the terrine dish. Bake for about 45 minutes. Test with a probe thermometer and remove from the oven once the centre has reached 68°C. (If you don’t have a probe thermometer, take a tiny amount from the centre of the parfait with a paring knife, wipe clean and place the knife on your bottom lip – it should be hot, but not burn you.)


    Remove from the oven and allow to cool in the water. Chill in the refrigerator for at least 4 hours before serving.


    Serve thin slices of the parfait with toast and preserved figs or fruit chutney.