Quick Chicken Liver Pâté

• 750 g (1½ lbs) chicken livers
• 200 mls (7

Trim the chicken livers, and put them in a bowl with the milk for 15 to 20 minutes. Meanwhile, gently fry the shallots or onion in a little of the butter until soft. Drain and dry the chicken livers, and add to the frying pan. Fry on a relatively high heat for 8 minutes or so with the juniper berries.

The chicken livers are nice if removed from the heat while still faintly pink inside.