• 400g chicken livers
  • 150g butter, plus 50g for the top of the parfaits
  • 1 clove garlic, crushed
  • 1 shallot, chopped
  • 1 large sprig thyme, plus sprigs to top
  • a pinch Chinese five-spice
  • 2 tbsp double cream
  • 4 brioche buns, sliced and toasted to serve


  • STEP 1

    Trim the livers of any green bits (these will be bitter) or sinews. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and chinese five-spice.
    Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.

  • STEP 2

    Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream. Push the mixture through a sieve – this is boring, but worth it for a really smooth texture. Season well.
    Divide the mixture between 6 small china or glass ramekins and smooth the surface.

  • STEP 3

    Melt the final 50g butter in a pan and let the milk solids settle to the bottom. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.

  • STEP 4

    To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.


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