the thyme and cook for a further 3-5 minutes.Add the lemon juice, brandy and cream and stir over the heat for 1 minute. Remove from the heat and season to taste with salt and freshly ground black pepper.Spoon into a food processor and blend until smooth. Pour into pâté dishes and leave to cool. Pour a thin layer of melted butter over the top, if you prefer. Chill until ready to serve.To serve the crostini, spread the toast with liver pâté. Cut the grapes in half and scatter over the top. Garnish with rocket leaves.Words and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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