Ingredients

Ingredients For the apple and walnut chutney

• 25g/1oz butter

• ½ onion, finely chopped

• 300g/11oz apples, peeled, cored, roughly chopped

• 60g/2½oz sultanas

• ½ tsp English mustard powder

• ½ tsp ground ginger

• 110g/4oz dark brown sugar

• 300ml/11fl oz malt vinegar

• 150g/5oz walnut pieces, roughly chopped

• salt and freshly ground black pepper

For the roasted chicken liver pâté

• 500g/1lb 2oz chicken livers, cleaned

• 300g/11oz butter

• 75ml/3fl oz Madeira

• 2 tbsp chopped fresh tarragon leaves

• salt and freshly ground black pepper

• 1 fresh bay leaf

• 2 sprigs fresh thyme

• 2 chives

• 75ml/3fl oz clarified butter

• 1 crusty loaf, thickly sliced

Description

Try This Rich And Creamy Pâté With Homemade Chutney As A Gastropub-style Snack Or Light Lunch.

View Full Recipe