Chicken Liver Pâté Recipe with Drop Scones | olivemagazine

Ingredients

• 250g organic chicken livers
• for cooking the livers butter
• 2 tbsp brandy
• 1 large clove garlic crushed
• picked to make 1 tbsp thyme leaves
• to seal the top clarified butter melted
• 1 punnet blackcurrants
• 3 tbsp caster sugar
• to serve pea shoots
• 100g Einkhorn flour
• 100g plain flour
• 2 tsp bicarbonate of soda
• 1 tsp salt
• 100g butter melted
• 2 tbsp barley malt extract or honey
• 3 eggs
• 284ml buttermilk