For the damson chilli paste
400g light brown unrefined sugar
4 finely chopped chillies
6 cloves garlic
2tsp finely chopped fresh ginger
Put damsons and ½ cup water in a pan and simmer stirring occasionally until the fruit has broken up. Sieve to remove skins and stones and weigh the pulp. Return to a heavy pan and stirring bring to the boil.
To every 500g pulp add: 400g sugar 4 chillies 6 cloves of garlic 2 ginger.
Bring back to the boil. It will splatter if the heat is too high. Cook until it seems all the moisture has gone. Spoon into oiled warm straight-sided glass jars or round plastic jars.
Make a short or flaky pastry adding 1tsp finely cracked coriander seeds to each 250g flour. Cut into teacup-sized discs glaze and cook until golden. Keep warm.
Sauté finely sliced red onions in butter until they start to caramelise. Toss in chicken livers and sear on both sides for 45 seconds. Add lots of chopped fresh coriander spring onions cracked black pepper a big dash of balsamic vinegar and a small dash of Thai fish sauce and soy sauce.
Spoon on to the pastry and place a slice of the damson paste on top.