Preparation time: 10 minutes
Cooking time: 15 minutes
Sweet and sour grapes
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