Time 20 mins, plus chilling time
Cals 332 per portion
Fat 27g of which 16g is saturated
Butter 150g (5oz)
Onion 1 small, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Chicken livers 450g (1lb), trimmed and chopped
Mushrooms 150g (5oz), chopped
Bay leaves 2, plus extra to garnish
Dried thyme ½ tsp, plus extra to garnish
Brandy 2 tbsp
Double cream 75ml (2½fl oz)
French bread and salad leaves to serve
1 Melt 25g (1oz) butter and gently fry onion and garlic. Add livers, mushrooms, bay leaves and thyme and season. Cover and simmer gently for about 10 minutes or until livers are tender. Remove bay leaves, then add brandy.
2 Cool slightly, transfer to a blender and whizz until smooth. Stir in cream and check seasoning.
3 Melt rest of butter and scoop off white sediment. Pour pâté into a large serving dish or 6 small pots. Pour over butter, add extra bay leaves and thyme and chill for 2–3 hours. Serve with slices of French bread toast and salad leaves.