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Ingredients
220g/8oz butter

1 onion, chopped

1 garlic clove, crushed

450g/1lb chicken livers, trimmed and cut in half

1 tbsp brandy

1 tsp mustard powder

salt and freshly ground black pepper

1 bay leaf, to garnish

2-3 fresh cranberries, to garnish

Preparation method
1.Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

2.Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.

3.Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

4.Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.

5.Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.