Instructions: 4 Heads chicory separated into leaves or a selection of sliced vegetables such as a colour clash of carrot and pepper french toast and pickles to serve

Put the garlic cloves into a small pan with about 1 tbsp of butter and the sugar and gently fry until they begin to colour then add the vinegar and reduce until sticky.

Add the stock and gently cook until the garlic is soft and caramelised.

Leave to cool.

Meanwhile fry the onion in a further spoonful of butter along with the mace thyme and some salt and pepper until well softened.

Then add the livers some more butter salt and pepper and fry until just browned on all sides.

Stir in the brandy and cook until the liquid has steamed off.

Once cool process the contents of the liver pan until smooth then fold through the sweet garlic cloves.

Spread the pate into one large or four individual ceramic terrine dishes pots or bowls.

Melt some butter and pour just enough over each to seal the surface then leave to chill and set.

Can be dug into with edible scoops such as chicory cos lettuce leaves or sticks of veg.

Serves 4

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