1. (Allow +3 hours chilling)
2. To make jam, place all ingredients in a small saucepan over medium heat and stir for 15-20 minutes or until thickened. Season well, then cool completely.
3. To make pâté, melt butter in a frying pan over medium heat. Add onion and cook, stirring, for 2 minutes or until softened. Stir in mushrooms and garlic. Cook, stirring, for 3-4 minutes or until softened and reduced. Stir in thyme.
4. Add chicken livers and cook, stirring, for 1-2 minutes or until just browned on both sides, but still pink in the middle. Transfer mixture to a food processor.
5. Add sherry to same pan and simmer for 1 minute to deglaze. Cool slightly, then add to food processor. Process mixture until smooth. Add cream and process until smooth. Pass mixture through a fine sieve into a shallow dish or individual ramekins. Refrigerate, covered, for 3 hours or overnight to set.
6. Meanwhile, to make lavosh, place flour, salt and butter in the bowl of an electric mixer with a dough hook fitted. Mix until combined. Add remaining ingredients and mix until a dough forms. Divide into 2 portions and set aside, covered, for 15 minutes to rest.
7. Preheat oven to 160C and line two oven trays with baking paper.
8. Roll out dough between two sheets of baking paper until 2mm thick. Cut into long thin rectangles and place on prepared trays. Bake for 8 minutes or until crisp and golden.
9. Drizzle figs with honey and season with pepper. Cook under a hot grill until caramelised.
10. To make salad, whisk oil and vinegar in a large bowl. Add remaining ingredients and toss to coat.
11. Season livers all over. Melt butter in a medium frying pan over medium-high heat. Add livers and cook for 1 minute on each side or until browned. Transfer to a warm plate for 2 minutes to rest. Thickly slice.
12. Divide pâté, livers, figs and salad among serving plates. Serve with lavosh and jam to the side.

(My Kitchen Rules, 2016)