Baked Chicken Liver Mousse

This recipe is super light and serves 6-8 people. Smoother and finer than pate and so easy because you just blitz everything then pour it straight into a dishes/ramekins and bake. Optionally, you can bake it in a water bath because the slower cooking results in a smoother mousse but it's not totally necessary.

Organic chicken livers are incredibly nutritious and is one of the most cost effective meats money can buy. Enjoy the mousse slathered on toast or crackers. Also good with preserves or a refreshing salad with ingredients like fennel, cucumbers, dill and citrus fruit.

• 1/2 apple cored and peeled. 
• 1/2 small white onion
• 100g butter at room temperature - plus extra for buttering ramekins
• 200g fresh chicken livers
• 1 tsp sea salt
• 1/2 allspice
• 1/2 ground white pepper
• 2 free range eggs
• 1-2 tbsp Cognac or other brandy

Preheat the oven to 130 degrees Celsius and butter 5 8cm individual ramekins.
If you have a strong blender and room temperature butter, then throw all the ingredients in, pulse a few times and then blend until smooth.
Otherwise, finely chop the apple and onion and cook the apple and onion until softened, then add to the food processor.
Add the rest of the ingredients and blend until completely smooth.
Pour the mixture into the ramekins until almost at the top and then tap the bottoms against a hard surface a couple of times to get rid of any air bubbles.
Place the ramekins inside a deep baking tray and fill with freshly boiled water until about halfway up the sides of the ramekins and place in the oven.
Cook for 20-25 minutes - you know it is done when it is set around the edges and just very slightly wobbly in the centre.
Let the cool a little - serve hot or cold right from the dishes.

Note: If you wanted to store these in the fridge for up to 5 days, melt a little cold butter and when cooled pour on top of the mousse. The oil in the butter will protect the mousse from the air.