Cut out 20 small circles (approx 3.5cm or 1½in) of sliced brioche (using 5-6 slices). Toast for 5 minutes in a preheated Gas Mark 5, 190°C, fan 170°C oven, then cool.
Cut a pack of chicken liver pâté into small squares (approx 3.5cm or 1½in) and place on top of the toasted circles of brioche. Sprinkle with pomegranate seeds. Decorate each one with lightly blanched (15 seconds) purple sprouts or salad cress.
See more Christmas recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.