Name: Ploughman’s lunch with pate and beetroot relish
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 60 gram butter, plus 60g extra, melted; 250 gram chicken livers, trimmed; 1 garlic clove, crushed; 1 eschalot, finely chopped; 1/2 teaspoon allspice; 2 tablespoon brandy; 2 tablespoon thickened cream; sliced baguette, sliced cold meats, cheddar, blue cheese, pickles, to serve; gherkins, sliced tomato, salad leaves, to serve; Beetroot relish; 150 gram packet dried cranberries; 1/4 cup red wine vinegar; 1 tablespoon caster sugar; 400 gram can beetroot wedges, juice retained

Ingredients

60 gram butter, plus 60g extra, melted

250 gram chicken livers, trimmed

1 garlic clove, crushed

1 eschalot, finely chopped

1/2 teaspoon allspice

2 tablespoon brandy

2 tablespoon thickened cream

sliced baguette, sliced cold meats, cheddar, blue cheese, pickles, to serve

gherkins, sliced tomato, salad leaves, to serve

Beetroot relish

150 gram packet dried cranberries

1/4 cup red wine vinegar

1 tablespoon caster sugar

400 gram can beetroot wedges, juice retained

Method

Ploughman’s lunch with pate and beetroot relish

1.Line a 1-cup loaf pan with plastic wrap. Melt butter in a large frying pan over medium heat. Sauté livers, garlic, eschalot and allspice for 3-4 minutes, until almost cooked (livers should be pink in the centre). Add brandy. Cook for 1-2 minutes, stirring. Let cool.

2.In a food processor, process livers in their cooking liquid, extra butter and cream until smooth. Push through a fine sieve into a bowl. Season to taste. Smooth top and chill, covered, overnight.

3.Unmould pate and transfer to a platter with the beetroot relish. Arrange baguette, cold meats, cheeses and pickles on platter.

4.Serve with gherkins, sliced tomato and salad leaves.

Beetroot relish

5.In a medium saucepan, combine cranberries, vinegar and sugar. Stir over medium heat until sugar dissolves.

6.Add beetroot with juice and bring to the boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes until beetroot softens slightly and mixture thickens.

7.Allow to cool. Keep in sealed container in the fridge for up to 1 week.