Ingredients

• 14oz - 400g chicken livers, trimmed
• 1 large shallot thinly sliced (or 2 small ones)
• 2 bacon rashers
• 1 garlic clove, smashed and peeled
• 1 bay leaf
• ¼ tsp dried thyme leaves (more if fresh)
• 7oz -200g salted butter
• ¼ cup cream
• ¼ cup Brandy
• 2 tbsp green peppercorns (drained)
• Salt and freshly ground pepper

Steps

• Step 1

  In a medium frying pan on high heat, melt a quarter of the butter. Add the chopped shallot, bacon, garlic and thyme. Sweat a little then add the chicken livers. Toss well until the pink is gone on the outside. Deglaze pan with Brandy. Flambé if safe, but that’s optional. Turn heat down to medium. Add the rest of the butter, cream and a bay leaf, season with salt and pepper, then simmer 4-5 minutes. Turn off heat and leave to cool 10 minutes.

• Step 2

  Discard the bay leaf. Transfer the livers with ingredients to a blender or food processor, process at high speed until very finely pureed and smooth. Once nicely blended, place some of the content into a fine sieve and push through into a mixing bowl using a small ladle. Repeat until all the pate has been pushed through. Don’t forget to scrape the underside of sieve.

• Step 3

  And the green peppercorns and mix well by hand using a wooden spoon or spatula.

• Step 4

  Place the pâté into 2 or 3 large ramekins, almost to the top. Cover with a very thin layer of melted butter, Refrigerate and serve chilled. Cover once used.

Little Tips

For a great appetiser, place on toasted baguette with a little caramelised onion, fresh thyme leaves and a half a black olive.