Line a loaf tin with cling film.
Melt one tablespoon of butter in a pan and fry livers until golden-brown.
Add garlic, thyme, and Madeira wine to the livers and cook for two minutes.
Blend the liver mixture with remaining butter in a food processor and season.
Spoon mixture into the tin, cover with clarified butter and chives, then chill for three hours.
Melt butter in a pan and caramelise shallots over a low heat.
Add sugar, thyme, and vinegar, then cook for ten minutes.
Preheat the grill to its maximum setting.
Grill bread slices on both sides until golden-brown.
Slice toast horizontally and grill the soft sides until crisp.
Repeat bread toasting process and cut into triangles.
Serve portioned parfait with chutney, melba toast, and basil cress garnish.