250g chicken livers
1 tbsp olive oil
1 chopped onion
2 finely chopped garlic cloves
2 tbsp brandy
150ml chicken stock
½ tsp crushed black peppercorns
100g light muscovado sugar
100ml orange juice, fresh or from a carton
250g pack fresh or frozen cranberries
1 ciabatta bread
For the Pâté
Add the chicken livers to a sieve, rinse and drain, tip out on to a chopping board. Roughly chop.
Heat the oil in a frying pan, add the onion and fry until softened and turning golden. Add the butter, heat until melted then mix in the garlic and chicken livers. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the center.
Add the brandy, heat until bubbling, then flame with a lit taper. Stand well back until the flames subside, then stir in the stock and peppercorns. Cook over medium heat for 3-4 minutes until some of the stock has evaporated. Allow to cool then mash until smooth. Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.
For the cranberry sauce
Tip the sugar and orange juice into a pan, bring to the boil. Stir in the cranberries, simmer until tender. The sauce will thicken as it cools. Allow to cool to room temperature before serving.