Chicken liver parfait with sultanas & raisins

Making your own paté is an extra-special touch- this version is flavoured with wine, cream, garlic and sage

  • Prep:20 mins
    Cook:8 mins
    Plus chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 325
  • fat 23g
  • saturates 13g
  • carbs 10g
  • sugars 10g
  • fibre 0g
  • protein 19g
  • salt 0.41g


  • 100g jumbo sultanas and raisins
  • 6 tbsp sweet dessert wine
  • 100g unsalted butter
  • 2 x 400g/14oz packs chicken livers, cleaned
  • 2 garlic cloves, crushed
  • 2 tbsp chopped sage
  • 150ml pot double cream
  • thinly sliced brioche rolls
  • few salad leaves


Sara says...
'If you don’t have ramekins, set the mixture in a loaf tin, but line it with cling film first so it’s easy to turn out.'


  1. Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.

  2. Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.

  3. Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.

  4. To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

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