Seasonal recipes to go with our wine created by Helen Lockwood:

Chicken Liver Paté with Maison des Bulliats, Régnié

  • Melt a large knob of butter in a deep frying pan.
  • Add about 200g of bacon pieces, a large chopped shallot or small onion, cook for 2 or 3 minutes.
  • Add a tub of chicken livers, approximately 400g (trimmed).
  • Stir till browned and add a large clove of chopped garlic.
  • Add a crisp eating apple, peeled, cored and finely chopped and a heaped teaspoonful (or more) of dried fresh thyme.
  • Add a 125ml glass of red wine (preferably Maison des Bulliats Régnié!).  Cover the ingredients well to leave some liquid till the end of cooking.
  • Leave on a low heat to cook the chicken livers well.
  • Leave to cool a little and blitz till smooth in a food processor.
  • Scrape into a bowl or dish and when cooler cover with a little melted butter and decorate with fresh thyme or basil leaves.
  • Serve with toast or croutons.

Gateau Yvonne

  • Grease and lightly flour a cake tine of about 22cm diameter.
  • Place on the base of the tin small pieces of fruit, such as chopped peeled aples, chopped unpeeled plums or apricots.
  • In a large bowl or food processor, blend well together: 200g sugar, 180g self-raising flour, 8 eggs, 2 teaspoons ‘easy bake’ instant yeast, 100ml sunflower oil and a dash, if you like, of kirsch or calvados.
  • Pour batter over the fruit and bake for about 40 minutes in a medium hot oven till quite firm to touch and golden brown, or when an inserted skewer comes out fairly clean.
  • Leave to cool slightly, run a knife around the edge of the tin and turn out.  Don’t worry if some of the fruit gets stuck, scrape it out onto the cake and serve with a scoop of cream, or yoghurt.