Ingredients

Method

• 1 clove garlic, crushed
• 6 whole black peppercorns
• 1 cup red wine vinegar
• 2 turnips, peeled and thinly sliced
• 2 beetroot, peeled and thinly sliced
For the chicken liver pâté:
• 250 g fresh chicken livers, trimmed
• 60 g butter, plus extra for frying
• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• 2 T cream
• 1 lemon, juice and zest
• 2 T flat-leaf parsley, chopped
• Sea salt and freshly ground black pepper, to taste
• 50 g white sugar

Method

Ingredients

Mix the garlic and peppercorns with the red wine vinegar. Stack the slices of turnip and beetroot in a sterilised jar and pour over the liquid. Marinate overnight.

Dry the chicken livers with kitchen paper. Melt a little butter in a hot pan and brown the livers briefly on each side until just pink and soft. Set aside.

In the same pan, sauté the onion and garlic until translucent, then mix with the livers. Roughly purée the mixture with the remaining butter, cream and lemon zest and juice. Mix through the parsley. Season to taste and refrigerate for 1 hour.

Just before serving, caramelise the sugar in a saucepan, cool slightly, then pour over the pâté. Serve with the marinated vegetables.