Part 1: Prepare Cockerel Liver Parfait

Step 1: Crush Pepper Berries

• Start by finely crushing the pepper berries in a mortar using a pestle. Set aside.

Step 2: Clean and Seal the Cockerel Livers

• Using a sharp knife, clean and trim the cockerel livers of any membrane or tubes.
  
• Heat oil in a medium-sized frying pan over medium heat.
• Seal the livers on all sides.

Step 3: Cook Liver Mixture

• Add shallots, garlic, mushrooms, and bush pepper berries to the pan.
  
• Season with a pinch of salt.
• Cook for 5-7 minutes until livers are cooked through but slightly pink.
  
• Add a touch of oil while cooking if necessary.

Step 4: Deglaze and Reduce

• Deglaze with vinegar and brandy, then reduce by half.
• Add white wine, soy sauce, Worcestershire sauce, port, and wild thyme.
  
• Cook for 10-15 minutes, stirring regularly, until liquid is reduced by two-thirds.
• Remove from heat and allow to cool until quite warm but not hot. (If the livers are too hot when you add the butter, it will split.)
• Remove the wild thyme sprigs.

Step 5: Blend and Sieve

• Place the mixture in a food processor and blend until smooth.
• Check for seasoning.
• Add butter progressively until well incorporated.
• Pass the mixture through a fine sieve.
• Spoon into ramekin dishes, cover, and allow the parfait to cool.

Part 2: Make Wild Thyme Jelly

Step 6: Prepare Jelly Mixture

• Soak gelatin leaves in a bowl of cold water.
• In a small saucepan over medium-low heat, combine stock, port, soy sauce, and crème de cassis.
• Bring the liquid to a simmering point.

Step 7: Add Gelatin and Refrigerate

• Take off the heat and add the soaked gelatin leaves. Stir until dissolved.
• Once cool, pour the jelly mixture over the parfaits in the ramekin dishes.
  
• Refrigerate and cover with plastic film.
• The parfaits can be kept in the fridge for up to 8 days.