- 150g/5½oz chicken livers, trimmed
- 50ml/2fl oz double cream
- 2 whole free-range eggs
- 1 tsp port
- salt and freshly ground black pepper
- 1 tsp fresh chives, chopped
- 4 slices ciabatta, toasted
- Preheat the oven to 200C/400F/Gas 6.
- For the pâté, place all of the ingredients into a food processor and pulse until smooth.
- Transfer the mixture into two greased ramekins or dariole moulds and place into a roasting tin filled with enough water to reach half way up the sides of the moulds when they are placed in the tin. (This is called a bain-marie.) Place into the oven to cook for 15 minutes, or until completely cooked through.
- To serve, turn out the pâté from the moulds onto plates, sprinkle with the chives and serve with the toasted ciabatta.