Ever wondered for a nice festive brunch with no effort? Here you go...

1. To make the cranberry and red wine jelly:
In a small saucepan mix together red wine and cranberries. Turn on heat to medium and let simmer for about 10 min. Add the sugar and spices, mix well. Add in gelatine and stir until the gelatine is dissolved. Turn off heat and let sit for 1-2 min. Carefully strain the sauce through a fine sieve into another pot to remove the cranberry solids. Let it cool down.

2. In a large fry pan over medium heat, warm the olive oil. Add the onion, carrot, mushrooms and sauté until soft, about 5 min. Add the garlic and cook until lightly fragrant, about 2 min. Add the chicken livers, season with salt and stir to coat with the oil. Then add the Marsala and let the alcohol bubble away for about 3 min. Reduce heat to low and cook uncovered the livers gently, turning occasionally, until they are a deep, rich brown on the outside and tender pink on the inside, 8 to 10 min.

3. Leave the liver to cool slightly. Using a food processor, process the cooked liver until it is a thick paste. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper. Divide between appetizer glasses, leave enough space for the jelly, about 1/4 of the glass.

4. Fill the glasses with the red wine and cranberry jelly. Place the glasses in a refrigerator until the jelly is set.

5. To serve:
Spread the baguette slices generously with the chicken pâté, arrange on individual plates and serve with your favourite drinks.

Enjoy!