Chicken liver pate

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

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through.

Add the brandy and the port and season well with salt and freshly ground black pepper.

Place the liver mixture and the cream into a food processor and blend until smooth, season to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish and allow to cool.

Melt the remaining 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.