Simple Foie Gras Pâté with Pear and Saffron Chutney

• 500 g very fresh chicken or duck livers
• 300 ml milk

Cut off any discoloured or bloody parts from the livers, then soak the livers in the milk for 1–2 hours. Tip them into a sieve to drain and pat dry with kitchen paper.

Melt the butter in a small pan and add the shallots, garlic and thyme. Cook, stirring occasionally, for 5–6 minutes until the shallots are soft and golden brown. Pour in the port and bring to the boil. Let it boil until r