Line a loaf tin with cling film.
Melt one tablespoon of butter in a frying pan and fry chicken livers for 2 minutes until golden.
Add garlic, herbs, and sherry, then carefully ignite the alcohol and cook for 2 more minutes.
Blend the liver mixture with the remaining butter in a food processor until smooth and season.
Spoon the paste into the tin and chill in the fridge for three hours until set.
Sauté the chopped onion in oil until softened.
Stir in apples, cinnamon, and ginger, then cook for 3 minutes until softened.
Add vinegar and sugar, then simmer until the mixture thickens.
Puree half of the chutney in a food processor.
Mix the puree back with the chunky chutney and season.
Toast the bread slices under a hot grill for 2 minutes per side.
Slice the toast horizontally and grill the soft sides until crisp.
Cut the toast slices into triangles.
Serve the parfait with toast and apple chutney.