Chicken liver pate with red apples

Heat the cranberry-and-apple jelly in a small saucepan over a medium heat.

Once it starts to melt, bring it to a gentle simmer for 45 seconds, then remove from the heat and allow to cool slightly.

Squeeze the excess liquid from the softened gelatine leaves and stir into the warm jelly until dissolved.

Lightly grease 2 medium-sized moulds or bowls using cooking spray. Divide the jelly equally between the moulds to create a thin layer at the bottom of each one.

Place a slice of apple into the bottom of each mould and submerge in the jelly. Place in the fridge to set for 2 to 3 hours.

Toss the chicken livers in the olive oil and season. Fry in batches in a hot pan for 1 to 2 minutes, until browned on both sides, then allow to cool.

Once cooled, blend in batches until smooth and set aside.

Soften the red onion in 30 g butter over a low heat for 5 minutes until sweet but not coloured.

Add the garlic and bay leaves and cook for 2 minutes, stirring occasionally, then increase the heat to medium and add the brandy.

Simmer for 1 to 2 minutes, then add the blended chicken livers. Season to taste and mix to combine.

Remove the saucepan from the heat and fold in the remaining butter until it melts, slowly and evenly, into the mixture.

Discard the bay leaves and pass the mixture through a sieve.

Allow to cool for 1 hour before spooning over the set jelly. Chill overnight.

Just before serving, dip the bottom of the moulds into a bowl of hot water for 5 to 10 seconds, then gently loosen the pâté from the sides of the moulds using a butter or palette knife.

Dip the moulds into the water for a second time and turn out onto plates to serve.

Cook's note: cranberry goes extremely well with chicken liver pate, but you can use any fruit jelly, such as home-made plum jelly.