Autumn recipe: cider apple turnovers

23rd October 2018

A warming bonfire night snack, easy and delicious and full of autumn flavour

Ingredients (serves three-four)

• 2 rashers smoked streaky bacon

• 225g lamb’s liver cut into small pieces

• 2 cloves garlic, crushed

• 1 small onion peeled & finely chopped

• 25g butter

• 1 tbsp rapeseed oil

• 1 tbsp tomato purée

• 2 tbsp brandy

• 50ml double cream

• 4 bay leaves

Method (prep: 15-20 mins)

Heat the oil in a frying pan and fry the bacon for two-three minutes over a medium/low heat. Add the onion, two bay leaves and crushed garlic and fry for three-four minutes, until the onion is soft.

Add the liver and cook for four-five minutes. Add tomato purée and brandy, stir well and cook for two minutes over a medium heat. Leave to cool.

Take out the bay and add the cream. Transfer to a blender and blitz until smooth. Season to taste.

Spoon into ramekins or a small serving dish. Smooth the pâté. Heat the butter and pour over. Garnish with the remaining bay leaves. Chill for at least two hours. Serve with crusty bread, crackers or toast.

Recipe by Tina Richardson, Stanstead Abbotts author of a Cook’s Guide to Herbs