Method

• 1.
  Separate the livers into lobes and trim, removing any blood vessels and sinew.
• 2.
  Melt 20g butter in a large frying pan over medium-high heat until foaming. Add eschalot and saute for 3-4 minutes until tender. Add garlic in the final minute of cooking, then transfer to a food processor.
• 3.
  Wipe pan and add another 20g butter. When butter foams, add livers and sear, turning once, for 2-3 minutes until browned (be careful; the livers will spit a little). Don’t overcook the livers. Transfer to the food processor with the eschalot mixture.
• 4.
  Add port to pan, bring to the boil and scrape browned bits from base. Cook for 1-2 minutes to reduce by half. Add to liver mixture with thyme and allspice. Cool.

• 5.
  Add vinegar and remaining 110g butter to the food processor, season and process until smooth. Add cream, process to combine, then pass through a sieve
• 6.
  Transfer to a 2 1/2-cup (625ml) serving dish and refrigerate for 2 hours until set and chilled. Serve with crostini, cornichons and bitter salad leaves alongside.