Chicken liver & heart pâté.

Clean and chop livers and hearts, marinate in generous amounts of port wine &/or rum, soya + oyster sauces, herbs, pepper, crushed garlic.
Heat butter & olive oil (&/or, as I did this time bacon mince). Sauté onions + pinch salt until translucent. (You could add chillies; I don’t.)
Add the liver with the marinade. Cook till crumbly and liquid reduces.
Cool.
Add more rum/wine. Blitz.

Eat with crackers/toast.

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Deconstructed French toast.

Crumble stale bread (I used Theobroma’s multigrain), toast the crumbs in a frying pan until they crispen. Maybe toast in ghee? Set aside.
Beat an egg or two. Add a little milk (+sweetener optional), stir. Add toasted crumb. Stir.
Put into the hot pan and pat down with a ladle.
Cover to let the top cook as well. Open, and if you feel the need, flip.
Serve all by itself.

Next time, I’m trying this in the appe pan.

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