to make the chutney, saute together the butter, apple, garlic, onion and thyme for a few minutes to soften then add in the sugar and cook for 2 minutes. Add in the vinegar, spice and raisins, turn down the heat and cook slowly for 10-15 minutes. Meanwhile, to make the pate heat 1/2 of the butter in a large pan and quickly flash fry the liver on both sides with the thyme for 2 minutes. Splash in the brandy to evaporate and season with salt and pepper. Transfer to a blender and blitz till smooth with the remaining butter. Serve with the toasted brioche slices and the fruit chutney.

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