• 250g organic chicken livers
  • for cooking the livers  butter
  • 2 tbsp brandy
  • 1 large clove garlic, crushed
  • picked to make 1 tbsp thyme leaves
  • to seal the top clarified butter, melted
  • 1 punnet blackcurrants
  • 3 tbsp  caster sugar
  • to serve pea shoots
  • 100g Einkhorn flour
  • 100g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 100g butter, melted
  • 2 tbsp barley malt extract or honey
  • 3 eggs
  • 284ml buttermilk


  • STEP 1

    Wash the livers and remove any membrane or green-tinged bits. Melt a little butter in a frying pan. When it foams, add the livers and cook over a low heat until they are just cooked-through. Put the livers into a food processor. Deglaze the pan with brandy. Add the crushed garlic and thyme leaves, stirring for two minutes, then scrape everything into the food processor with the livers. Blend for a few seconds. Let it cool.

  • STEP 2

    Add 120g of the butter pieces and blend again until smooth. Season with salt and pepper, taste, and add more butter if necessary. The pâté should taste fairly mild and be quite smooth in texture. Scoop the pâté into a bowl, pour on the clarified butter and chill.

  • STEP 3

    For the sauce, shake the currants and sugar together in a Tupperware container or a jar and leave for an hour or so to macerate.

  • STEP 4

    Put all of the dry ingredients for the drop scones in a bowl and whisk it, dry, to break up any lumps. Add the wet ingredients and whisk to a thick batter. Heat a heavy, lightly buttered frying pan and cook small thick pancakes – you need 4 but may get up to 6 from the batter. Turn them over when the tops are dry and bubbly, they take about 5 minutes. Serve with a good scoop of the pâté and some currants and pea shoots.


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