Chicken Liver Pâté with Celeriac Remoulade, Apple and Watercress Salad, Champagne and Lemon Thyme Jelly and Seeded Flatbread Crackers

Ingredients

Contains: egg, milk, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 shallot
• 1 garlic
• 1 sprig lemon thyme, leaves picked
• 100g/3½oz clarified butter
• 500g/1lb 2oz chicken livers
• salt and freshly ground black pepper
• 2 tbsp brandy
• 4 tbsp double cream
• 500ml/18fl oz good champagne
• 55g/2oz caster sugar
• 4 leaves gelatine
• 12 lemon thyme leaves
• 250g/9oz plain flour
• pinch sugar
• pinch salt
• 175ml/6fl oz warm water
• 25g/1oz soft butter
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1½ tsp English mustard
• ½ tsp flaked sea salt
• large pinch black pepper
• ½ tbsp white wine vinegar
• 1½ tbsp lemon juice
• ½ lemon
• 2 free-range eggs
• 300ml/10fl oz vegetable oil
• 1 celeriac
• 120g/4¼oz mayonnaise
• 25g/1oz capers
• 40g/1½oz gherkins
• 4 tsp wholegrain mustard
• 1 tsp chopped flatleaf parsley
• 50ml/2fl oz crème fraîche
• 2 tsp lemon juice
• salt and freshly ground black pepper
• 3 Granny Smith apples, peeled and cut into fine batons
• small bunch watercress
• , for salad dressing olive oil
• ½ lemon, juice only
• salt and freshly ground black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →