7. Chicken liver parfait

Even people who think they're on the fence about liver (me for one) love this super smooth, creamy parfait. It's both classic and modern, rich and pure. It's made for us by Haverick's Meats head charcutier Romeo Baudin and the man knows his craft. The chicken livers are gently cooked in butter with shallots, garlic, thyme and bay leaf. The mixture is seasoned well with black pepper and salt, sweetened by madeira and cognac and bliztzed to a fine puree before being set with a thin layer of port jelly.

Chicken liver, butter, salt, pepper, sugar, port, madeira, cognac, shallots, garlic, thyme, bay leaf, egg. 

Serve with the cheese selection and/or charcuterie pack with a selection of sweet or sour accompaniments (cornichons or other pickles, chutneys or quince paste) and crisp bread or rounds of toasted baguette.