Serves 6
Preparation time: 10 minutes
Cooking time: 15 minutes

Sweet and sour grapes

• 125ml white wine vinegar
• 50g (60ml) sugar
• 5ml coriander seeds
• 200g seedless red grapes

Pâté

• 60g (65ml) butter
• 1 onion, chopped
• 250g chicken livers, cleaned
• 5ml fresh thyme or lemon thyme, finely chopped (or 1ml dried thyme)
• 20ml lemon juice
• 20ml brandy
• 60ml cream
• melted butter (optional)
• thinly sliced mini baguettes,toasted to serve
• rocket leaves, to garnish

1 Grapes Heat the vinegar and sugar together until simmering. Add the coriander seeds. Put the grapes in a sterilised jar. Pour the hot liquid over the grapes. Seal the jar and leave for a few days, or longer.

2 Pâté Heat the butter in a saucepan. Add the onion and sauté until soft.Add the chicken livers and fry over a medium heat for 5 minutes. Add
the thyme and cook for a further 3-5 minutes.

3 Add the lemon juice, brandy and cream and stir over the heat for 1 minute. Remove from the heat and season to taste with salt and freshly ground black pepper.

4 Spoon into a food processor and blend until smooth. Pour into pâté dishes and leave to cool. Pour a thin layer of melted butter over the top, if you prefer. Chill until ready to serve.

5 To serve the crostini, spread the toast with liver pâté. Cut the grapes in half and scatter over the top. Garnish with rocket leaves.

Words and image: Ideas magazine