Chicken Liver Crostini (thing)

You will need

• 300g/10oz chicken livers
• 30ml/2tbsp olive oil
• 1 onion, chopped finely
• 2 large sprigs fresh rosemary
• 30ml/2tbsp dry white wine
• 2 large anchovy fillets, chopped finely
• 10g/2tsp capers, drained and chopped finely
• 60ml/4tbsp good chicken stock
• 100g/3.5oz unsalted butter, chilled and diced

  To serve

• 12-18 thin slices crusty white Italian bread, about 10cm/4in diameter
• sea salt and freshly ground black pepper

Method

Wash and trim chicken livers.
Heat oil in a frying pan and fry onion gently for about 5 minutes until soft but not coloured.
Add livers and one sprig rosemary. Cook gently, stirring occasionally, for about 8 minutes until livers are cooked through.
Add wine and simmer for 2-3 minutes. Discard sprig of rosemary.
Transfer to a blender and blitz for a few seconds until smooth.
Return purée to frying pan. Add anchovies, capers and stock and cook gently for 2-3 minutes. Season with a little salt and plenty of black pepper.
Stir in butter, a knob at a time. Keep pâté warm. If it separates, re-blend.
Garnish with remaining rosemary.