Prepare the sweet and sour grapes a few days before your Christmas meal to give them time to pickle.

Serves 6

Preparation time: 10 minutes
Cooking time: 15 minutes, plus 1 hour setting

60g unsalted butter, plus extra melted butter (optional)

1 onion, chopped

250g chicken livers, cleaned

1 tsp fresh thyme, finely chopped

1 tbs lemon juice

1 tbs brandy

¼ cup (60ml) pure (thin) cream

Thinly sliced toasted baguette, to serve

Rocket leaves, to garnish

Sweet & sour grapes

½ cup (125ml) white wine vinegar

¼ cup (55g) caster sugar

1 tsp coriander seeds

200g seedless red grapes

1) To make the grapes, heat the vinegar and sugar together until simmering. Add the coriander seeds. Put the grapes in a sterilised jar. Pour the hot liquid over the grapes. Seal the jar and leave for a few days, or longer.

2) For the paté, heat the butter in a saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes until soft. Add the chicken livers and fry for 5 minutes. Add the thyme and cook for a further 3-5 minutes.

3) Add the lemon juice, brandy and cream and stir over the heat for 1 minute. Remove from the heat and season to taste with salt and freshly ground black pepper.

4) Spoon into a food processor and blend until smooth. Pour into paté dishes and leave to cool. Pour a thin layer of melted butter over the top, if desired. Chill for at least 1 hour.

5) To serve the crostini, spread the toast with paté. Cut grapes in half and scatter over the top. Garnish with rocket.

Christmas menu


Prawn & asparagus salad with coconut dressing
Chicken liver paté with sweet & sour grapes


Rolled turkey breast with apricots and cashews
Ricotta & herb roast chicken with fig glaze
Festive side dishes


Apple & marzipan strudel
Chocolate-cherry ice cream bombe