The first time I made chicken liver pate, I was surprised at just how easy it is to make. For some reason I had it in my head that it would be a complicated process, it’s not. It boils down to a few simple steps, fry the livers, blitz them with butter and place the resulting paté in little jars!

Makes 2 jars of chicken liver
300g of fresh chicken livers
3 tablespoons of brandy
250g of butter, cut into cubes
2 tablespoons of soft thyme leaves
2 garlic cloves, crushed
1 teaspoon of freshly ground black pepper
Sea salt to taste
2 bay leaves to garnish
75ml of clarified butter

Rinse the livers under cold water and dry with some kitchen paper.

Melt a generous knob of butter over a medium high heat in a non stick frying pan and fry the livers until cooked through.

Pop the cooked liver into a food processor and set aside.

Place the pan back over a medium high heat and then deglaze the pan with the brandy.  Add in the garlic and thyme leaves and allow to simmer for a minute or so.

Pour the brandy, thyme and garlic into the food processor and blitz until smooth. Allow to cool.

Add the butter to the food processor and blitz until smooth. Season with sea salt and ground black pepper.

Transfer the pate into 2 jars, place the bay leaves on top and then pour over the clarified butter.

Allow to cool and set and then cover and place in the fridge.