Don't be put 'offal' by using chicken livers. They have the most amazing flavour and using them in this chicken liver parfait recipe really makes the most of them. Serve with toast and chutney for a delicious starter or light lunch.
Trim the chicken 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 crushed garlic clove, shallot, thyme and a pinch of Chinese five-spice. Fry until the livers are browned, but still soft when pressed, and pink (not raw) in the middle.
Whizz the chicken livers to a paste in a food processor, then whizz in the butter and double cream. Season. Divide the mixture between 6 small ramekins lined with clingfilm, smooth the tops and chill overnight. Turn out and serve with toast and chutney.