Royal Ryvitas with Chicken Liver Pate and Pear Chutney

This recipe is really regal, the taste is rich and will leave you and your wedding guests wanting more.

Ingredients

• RYVITA^® Original Crispbread
• Multigrain Crispbread

Method

Pate: Melt 6oz butter and add a small chopped onion, fry until softened, add 1lb chicken livers and cook through, add 1tbsp brandy and season with salt and pepper. Blend ingredients in food mixer and place in ramekin. Pear Chutney: Heat 60ml olive oil in pan and add 100g demerara sugar, 400ml cider vinegar, 100g crystallised ginger, 800g pears, peeled and chopped, 1/2 tsp nutmeg and 2tsp all spice, boil for a few minutes then simmer until nearly all liquid is evaporated. Place in container and chill in fridge. Take enough crispbreads for your guests and generously spread the pate on each one and place a spoonful of pear chutney on top. A delicious taste that will leave all your royal guests wanting more