Chicken liver pâté

Method

1. Melt 50g of the coconut oil in a large frying pan. Add the chicken livers and cook over a medium heat for 4–6 minutes, turning during cooking. Do not overcook, the livers should still be pink on the inside. Remove from the pan using a slotted spoon and set aside.
2. Melt another 50g coconut oil in the pan, add the shallots and fry over a medium heat, adding a touch more oil if required, until softened; do not let them colour.
3. Stir through the garlic, half the thyme leaves and the allspice, and cook for 2 minutes. Remove from the heat and add the remaining coconut oil, stirring until melted and combined.
4. Tip the livers and the shallot mixture into a food processor, with salt and pepper to taste. Process until smooth, then taste and adjust the seasoning if necessary.
5. Using a spatula, scrape the mixture into a pretty serving bowl, smoothing over the surface. Place in the fridge to set for about 1 hour.
6. Brush the surface of the set pâté with a little more coconut oil and scatter over the remaining thyme leaves. Serve with toasted gluten-free bread, gherkins, pickles and lemon wedges.
7. This pâté will keep, covered, in the fridge for a few days, but I recommend you remove it to room temperature about an hour before eating.