Chicken liver pâté

1. Start by cleaning the chicken livers - you want to get rid of any bits that may become tough. Find any white fat or connective tissue on a piece of liver and hold on to it as you use use your knife to take off the liver flesh. Remove the fat/connective tissue and roughly chop the liver. Repeat with the other pieces.
2. Peel and finely dice the shallot and garlic. Warm ½tbsp (6g) butter in a skillet/frying pan over a medium heat and add the shallot. Cook, stirring, for a minute, then add the garlic.
3. After another minute or two, as the onion is starting to soften and become translucent, add the liver and thyme. Cook for around 3 minutes on each side until lightly cooked on the outside but still pink in the middle.
4. Add the brandy to the skillet/pan and stir gently to help the brandy evaporate off the alcohol and reduce. After a minute or two it will become almost syrup-like, then remove from the heat.
5. Scrape the contents of the skillet/pan into a food processor and add the remaining 2tbsp butter. Blend until the mixture is very smooth. If you want an extra-smooth pate, then press the mixture through a fine mesh sieve.
6. Either way, then transfer the pate to two or more small ramekins/dishes and flatten the top. If you don't want to top with butter, place cling wrap/film over the top of the pate, pressing on to the surface and ideally then also cover with a lid. Refrigerate and use within a day or two or freeze until needed. If adding butter, cover and chill in the fridge to firm up for around 25-20 minutes.

Adding butter seal

1. To keep it fresher a little longer (around 5 days) until you start using, add a clarified butter seal. Melt the 2-3tbsp butter in a small skillet then once melted, remove from the heat. Skim off the foamy white part on top of the butter so just the clear yellow butter remains.
2. Pour the melted butter over the top of the chilled pate in the ramekins, swirling gently if needed to form a layer all over. If you can't form a layer, you may need more butter (eg if your dish is wider but 2-3tbsp should be enough). If you like, press a little stem of thyme into the butter while it is still liquid. Place the dishes in the fridge until needed (or you can also freeze).