Chicken Liver Parfaits

Directions

1. 1
   Trim the livers of any green bits (these will be bitter) or sinews.
2. 2
   Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice.
3. 3
   Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.
4. 4
   Tip the livers into a food processor.
5. 5
   Whizz to a paste, then whizz in the remaining butter and cream.
6. 6
   Push the mixture through a sieve - this is boring, but worth it for a really smooth texture.
7. 7
   Season well.
8. 8
   Divide the mixture between 6 small china or glass ramekins and smooth the surface.
9. 9
   Melt the final 2oz butter in a pan and let the milk solids settle to the bottom.
10. 10
    Put a sprig of thyme on top of each ramekin and pour a little butter over each.
11. 11
    Chill to set.
12. 12
    To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.