This is such an easy recipe for a smooth rich paté and crispy crackers. The paté will last one week in the fridge or you can freeze some for up to 2 months. Sometimes in Japan, chicken livers are sold with the hearts attached. You can use both, as I did here. But you can also use just the livers.

The oatmeal crackers recipe comes from Dan Lepard, award-winning baker.

This recipe makes about 500g of pate and quite a lot of crackers (which stay crispy in a tupperware for weeks), but you can scale down if you like.

Serve with pickled cucumbers and Swan & Lion Onion Jam!

Equipment needed:

• Oven
• Rolling pin
• Mixing bowls
• Frying pan
• Food processor
• Parchment paper
• Pastry brush

Ingredients:

Method. First make the paté:

1. Trim any white sinew from the livers using a sharp knife and discard. If you are using the hearts, remove the top white part and discard. Then rinse the inside of the heart well with running cold water to remove any blood. Make sure to clean down your work surface, knife and sink with hot water and soap after you have finished.
2. Melt 2 TBS of butter in a large frying pan until the butter is foaming. On a medium heat, fry the livers (and hearts) for 2 minutes, turn them over and fry the other side for 2 minutes.
3. Add the garlic, brandy and thyme to the frying pan and simmer for 2 minutes.
4. Transfer everything to the food processor, add 200g of butter and process until smooth. Season with salt and pepper, taste and adjust the seasoning if necessary.
5. Transfer the paté to ramekin dishes or other serving container(s).
6. Melt the remaining butter in a small pan and carefully pour over the paté to completely cover.
7. Chill in the fridge for at least 4 hours until completely set.

Make the oatmeal crackers:

1. In a large mixing bowl, add the flour, baking powder, sugar and salt and mix with your hands. Add the cubed butter and rub in the butter until mixed well through the flour.
2. Add the oats and milk/water and mix well to form a dough. Cover the bowl and leave to rest for 30 minutes.
3. Pre-heat the oven to 200°C.
4. On a floured surface, roll out the dough very, very thinly. You may want to divide the dough in half before rolling to make it easier. If the dough is too thick, they will not bake crispy.
5. Cut the dough into your desired shape by using either round pastry cutters, a knife or pizza cutter.
6. Line your baking tray(s) with parchment paper and transfer the cut dough to the tray(s). Lightly brush the dough with water and then sprinkle on sea salt or other topping (sesame seeds, poppy seeds, black pepper etc).
7. Bake in the oven for 12 to 14 minutes until the crackers have started to turn brown around the edges. Keep baking until you get this colour, or the crackers will not be crispy. Remove from the oven and allow to cool. If they are not crispy, return to the oven and bake more.