Chicken liver pâté with beetroot jelly

A rich pâté flavoured with brandy, Maderia and port. An earthy beetroot jelly and crisp chicken skin ups the ante.

Equipment and preparation: for this recipe you will need six sterilised small kilner jars or small jam jars (approximately 8x7cm/4x3in), a fine conical sieve (such as a chinois), muslin, a blender and two baking trays.

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For the beetroot jelly

For the pâté

For the garnish

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