Ingredients

300g butter
250g chicken livers
2 cloves garlic, crushed
3 chopped rashers streaky bacon
1 tsp fresh thyme
2 tsp mustard powder
1/4 tsp ground mace or small section of blade mace
2 tbs brandy
Salt and freshly ground black pepper

Method

Melt 50g of the butter in a saucepan and fry the chicken livers over a moderate heat for about five minutes.

Add the garlic and bacon and continue to cook for another five minutes until the chicken livers are cooked through.

Now pour the contents of your pan into a food processor.

Return the pan to the hob and pour in the brandy. Stir round and make sure all the bits of meat and garlic are deglazed from the pan then add another 100g of butter and melt together.Pour the brandy, butter and meaty bits into the food processor with the livers.

Add to the food processor the thyme, mustard powder, mace and salt and pepper.

Now blend the whole lot together for about three minutes until really smooth.

Pour the mixture into a suitably sized ramekin or earthenware pot (the one Chris uses in our video is perfect for the job) leaving a few millimetres of space from the top of the pot.

In a clean saucepan, melt the remaining 150g of butter and pour over the pate to form a layer that will solidify in the fridge and make a seal to the pate.

Fridge overnight. Use within two or three days.