Chicken Liver Parfait

Melt the butter in a pan over low heat.

In a separate pan, heat a little olive oil and season with salt and black pepper.

Add brandy, port wine, a bay leaf, and fresh thyme to the seasoned pan and reduce until the liquid is halved.

Combine the reduced liquid with the melted butter.

Place the chicken livers, the seasoned oil‑butter mixture, and the finely chopped shallots in a high‑speed blender.

Add the eggs and blend on low speed, gradually increasing to a smooth consistency.

Slowly pour the blended mixture back into the pan, stirring gently to avoid incorporating too much air.

Strain the mixture through a fine sieve or cheesecloth into a clean bowl.

Stir in the double cream until fully incorporated.

Pour the parfait into small jars or molds, cover with foil, and place in a water bath in the oven at 250°F for 30 minutes.

Remove from the oven, let cool briefly, then refrigerate until set.

Serve chilled with red onion chutney and granary toast.