Preheat the oven to 250°F (130°C/Gas Mark ½). De-vein the livers, remove any connective tissue, and roughly chop. Peel and finely chop the shallots.

Warm the clarified butter in a skillet over medium-high heat, add the livers, and sear them, leaving the centres pink. Add the shallots and cook briefly, just until softened.

Let the mixture cool for a few minutes, then place in the food processor with the eggs, cream, salt, and pepper, and process until smooth. Strain through the fine-mesh sieve into a bowl.

Pour a generous½ cup (3 oz/90 g) of the mixture into each ramekin. Cover with heat-resistant plastic wrap and bake in a bain-marie for 25 minutes. Chill for 3-4 hours before serving.

To prepare the port coulis, heat the port and sugar in a saucepan until the sugar dissolves and the mixture has reduced to a syrup. Chill for about 1 hour. If the syrup is too thick to pour, add a little water to thin it.

To serve, pour a little coulis over each flan to cover it. Garnish with the soaked raisins, bread sticks and pea shoots.