Delving into the Milly's team recipe treasure troves again, this quick and easy pate is the perfect served with Glen's French Loaves.

INGREDIENTS

350g fresh chicken livers
125g butter (plus extra for topping)
1 large onion, peeled and finely diced
2 large cloves garlic, peeled and
crushed
2 bay leaves
2 sprigs fresh thyme
1/4 cup fresh cream
80ml brandy
Freshly ground black pepper
Sea salt flakes

METHOD

Melt butter in a roomy saute pan or skillet and gently saute onions and garlic with a pinch of salt until soft but not coloured (about 8 mins). Add rinsed and drained livers, bay leaves and thyme and cook over a medium heat until livers are JUST cooked (about 6-8 mins). Add brandy and saute for a minute or two longer. Remove from the heat and cool.

Ditch the bayleaves and thyme stalks. Tip the livers, butter, etc into a food processor and blend (scraping down the sides a couple of times) until really smooth. It might take a few minutes. Add the cream and blend again. Season with salt and lots of freshly ground black pepper. Spoon into a ramekin or crock.

Optional: melt some extra butter and spoon over the pate to seal. Store in the fridge until you’re ready to serve.