Recipes for starters & light meals

Bread recipes

Prosciutto and Brie toasts with apricot preserves

15 minutes

Beans recipes

Raw baby marrow salad with basil sauce

Christmas recipes

Trout crudo

10 minutes

Chicken liver pâté with sherry jelly

Difficulty Easy

Prep Time 5 minutes, plus overnight chilling time

Cooking Time 10 minutes

Ingredients

2 T butter
½, onion, finely chopped
3 cloves garlic, chopped
4 sage leaves
250 g free-range chicken livers
1 cup cream
salt, to taste
fresh bay leaves or thyme, to garnish
sliced gherkins, for serving

For the sherry jelly:

2 t gelatine powder
¼ cup water
1 cup sherry

Method

1. Melt the butter in a pan. Add the onion, garlic and sage and cook slowly until the onion is soft. Add the chicken livers and cook for 5 minutes. Add the cream and cook for a further 5 minutes. Cool, then blend until smooth and season.

2. To make the sherry jelly, soften the gelatine powder in the water until spongy. Heat the sherry in a saucepan and whisk in the gelatine. Allow to cool.

3. Spoon the pâté into a bowl, carefully pour over the jelly and garnish with the bay leaves or thyme and cucumbers. Chill for 6 hours or overnight.

Cook's note: You can substitute the sherry with sweet dessert wine.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Bread quiche

Tomato salad with bocconcini

Crunchy crumbed mushrooms

Prosciutto and Brie toasts with apricot preserves

Broad bean salad

Sweet potato latkes

Jerk-style tofu

Farm-style smoked trout pâté

Grape salad

Raw baby marrow salad with basil sauce

Trout crudo

Chicken liver pâté with sherry jelly

Chicken liver pâté with sherry jelly

Ingredients

Method