Roasted chicken liver pâté with apple and walnut chutney

Try this rich and creamy pâté with homemade chutney as a gastropub-style snack or light lunch.


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

Preparation method

  1. For the apple and walnut chutney, heat the butter in a non-reactive frying pan until foaming, add the onion and fry for 2-3 minutes, or until softened.

  2. Add the apples and sultanas and fry for a further minute.

  3. Add the mustard powder, ground ginger and sugar and cook for 2-3 minutes, or until the sugar has caramelised.

  4. Add the vinegar and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 5-6 minutes, or until the volume of liquid has reduced.

  5. Add the walnuts and simmer for a further 4-5 minutes, or until the mixture has thickened and the apples are tender. Season with salt and freshly ground black pepper and set aside to cool.

  6. Spoon the chutney into sterilised jars, seal and set aside to cool.

  7. Meanwhile, for the roasted chicken liver pâté, preheat the oven to 200C/400F/Gas 6.

  8. Place the chicken livers into a large roasting tray in a single layer. Dot with 50g/2oz of the butter. Pour over the Madeira and sprinkle over the tarragon leaves. Roast in the oven for 4-5 minutes, or until the livers are cooked on the outside but pink inside.

  9. Blend the chicken livers in a food processor with the remaining 250g/9oz butter to a smooth purée.

  10. Season with salt and freshly ground black pepper, then spoon the pâté into a ceramic dish and smooth the top with a palette knife.

  11. Place the bay leaf, thyme sprigs and chives on top of the pâté, then pour over the clarified butter. Tap the sides of the dish gently to ensure that the surface of the pâté is evenly covered in clarified butter and any air bubbles are released. Chill in the fridge for 2 hours, or until set.

  12. Remove the pâté from the fridge 20 minutes before serving.

  13. To serve, heat a griddle pan until hot and toast the bread for 1-2 minutes on each side. Cut into triangles. Place a spoonful of pâté onto the serving plates and serve the toasted bread and a spoonful of the chutney alongside.

Top recipe tip

This recipe makes more chutney than you will need for this recipe. Any leftovers can be stored in the fridge for 3-4 days. Unopened jars can be stored for months in a cool, dark place. If you’re short on time, replace the chutney with a good-quality shop-bought variety.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4

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