Chicken Liver Parfait

There’s a bit of a dilemma to overcome with this recipe – do you take the time to trim the livers really well, and inevitably waste some, or not bother too much and pass them through a sieve later, involving more time, effort and some tough washing up? This is another recipe which has become, with or without foie gras, a bit of a restaurant standard in recent years. This is my favourite, as it should be with all the alcohol, but prettier than most with its frame of yellow-, green, and red-f