Recipe: Chicken liver Parfait with mushroom coulis

1 Pre-heat the oven at 180 degrees Centigrade (gas mark6, 350F)

2 Put the livers, cream, egg yolks, egg, salt, pepper, nutmeg and mixed spices in the food processor. Blitz the lot for a minute or so and pass it through a fine sieve.

3 Place your molds in an oven tray. Fill them up with the chicken liver mixture. Then fill the oven tray, half way with some boiling water. Cook for 35 minutes.

4 As your liver parfait are cooking, prepare your mushroom coulis: sweat off the mushrooms in a pot along with a nob of butter and the shallots. Season well and let this cook, covered, for 5 minutes.

5 Add the cream and allow to cook for another 5 minutes. Quickly blitz the sauce (10 seconds at the most, it should be some tiny mushroom bits left).

6 When the parfaits are cooked, take them out of their molds and place them at the centre of each plates. Place a small sprig of chervil on the top of them. Pour a little bit of the mushroom sauce all around each chicken liver parfait.

And the finishing touch: sprinkle some crushed peanuts on the coulis.