1. Hard boil the eggs (stored at room temperature) by placing them in a small pan and covering completely with cold water (about 1cm over the top of the eggs). Bring the water to a simmer and cook for 10-12 minutes. Once cooked, plunge the eggs into cold water and leave until cool enough to handle.

 2. Once the eggs are cool enough to handle, shell and halve them and then mash (either by hand or in a food processor) with enough mayonnaise to make the mixture firm enough to scoop. Mix in the seasonings to taste.

3. Meanwhile, to make the syrup, place the sherry or wine and the caster sugar in a small heavy-based saucepan and stir constantly over low heat until the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 20-30 minutes, or until reduced by one-third. Remove from the heat and leave to cool slightly. (Please remember that the syrup will burn you if you touch it directly in any way).

4.  Empty the rice into your serving dishes (I use two bowls to hold 12 cornets each) and stand the cornets in the rice, pushing firmly to ensure they are securely standing upright.

5. Using a tablespoon, carefully drizzle a little syrup into the bottom and around the inside of the cornets. 

6. Scoop the mashed egg onto 12 of the cornets, wash the scoop and then scoop the chopped liver or liver pate into the other 12 cornets.

7. Now drizzle more syrup over the top of the scoops. Chop the peanuts in a food processor and sprinkle over each cornet. Serve immediately.

Please also note that this is an ‘easy’ adaptation from a superb Masterchef Australia Celebrity Chef Challenge. The original recipe can be found here http://www.masterchef.com.au/cornets-with-chicken-liver-pate.htm and being Masterchef, naturally requires making your own brik pastry cornets and liver pate from scratch. If you’ve got plenty of time or are having a small get together then definitely have a go at the original recipe.