June 24, 2016
1Place onion and garlic into a small pan with butter and oil and lightly cook.
2Add the liver and cook until it has totally browned and cooked through about 4-5 minutes.
3Add the herbs and port and allow to bubble to burn alcohol off.
4Allow mixture to cool.
5Add the mascarpone and season with black pepper and place in a food processor.
6Blend until smooth.
7Spoon pâté into small dishes or ramekins.
8Smooth the top and spoon over the melted butter to create a thin layer.
9Decorate with herb sprigs and peppercorns.
10Cover and place in the fridge and chill for about 1 hour.
11Place peach halves onto a lined baking tray, drizzle with honey and grill for about 5 minutes until just starting to soften.
12Serve pâté with astack of granary toast and peaches,drizzle with any escaped honey.