Ingredients

• 4 whole beetroots
• roughly chopped
• 100ml/3½fl oz red wine vinegar
• 25g/1oz sugar
• salt and freshly ground black pepper
• 2 gelatine leaves
• soaked in cold water for 10 minutes
• 4 shallots
• finely sliced
• 100ml/3½fl oz brandy
• 100ml/3½fl oz Madeira
• 100ml/3½fl oz port
• sprig fresh thyme
• 1 bay leaf
• 1 garlic clove
• grated
• 500g/1lb 2oz chicken livers
• at room temperature
• 4 free-range eggs
• at room temperature
• 300g/10½oz butter
• melted
• 3 chicken legs
• poached for 20 minutes in chicken stock
• 6 baby golden beetroot
• cooked and peeled

Directions

• Preheat the oven to 100C/225F/Gas ¼.
• To make the beetroot jelly
• in a food processor blend the beetroot
• red wine vinegar and sugar to a purée. Season to taste with salt and freshly ground black pepper.
• Line a sieve with muslin and place over a bowl. Pour the beetroot purée into the sieve and set aside to allow the juice to run into the bowl.
• Warm the beetroot juice and then squeeze the excess water from the soaked gelatine before adding them to the beetroot juice. Stir to dissolve. Set aside to cool
• but not set.
• To make the pâté
• in a pan combine the shallots
• all the alcohol
• thyme
• bay leaf and garlic. Bring to the boil and simmer until the liquid has evaporated.
• Remove the thyme and bay leaf and then place in a blender. Add the chicken livers and pulse.
• Slowly add the eggs followed by the butter. Season with salt and freshly ground black pepper then pass through a chinois. Divide the mixture between six sterilised jars
• filling them two-thirds full.
• Place the jars in an oven proof dish with a cloth underneath. Fill the dish with boiling water until half way up side of the jars. Place the dish in the oven for 30 minutes.
• Remove the jars from the oven and transfer to the fridge to chill. Increase the oven temperature to 180C/350F/Gas 4.
• For the garnish
• remove the chicken skin from the legs. Place the skin between two baking trays and bake in the oven for 25 minutes
• or until crisp.
• When the pâté is firm
• carefully pour a thin layer of the jelly on top (approximately 5mm/ ¼in deep). Return to the fridge to set.
• To serve
• halve the golden beetroot and carefully place on the jelly. Place the chicken skin on the side.