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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.