Chicken liver pâté

Method

1 In a frying pan, heat a little of the butter till sizzling, then throw in chicken livers and cook till no longer pink – don’t overcook otherwise pâté will be too grey in colour.

2 Transfer to a food processor and whizz together till well combined, then allow it to cool down. Add brandy to pan and let it boil, then add garlic and tarragon, if using, and cook for 2 mins – be careful not to burn garlic. Now, scrape it all up from the pan and add to the food processor along with most of the capers – reserve 2tsp of capers. Whizz till smooth, then add remaining butter. Whizz again till smooth, then stir through remaining capers.

3 Spoon pâté into the tin, then melt the remaining butter and pour over top to cover and seal. When cool, put in the fridge and leave overnight. Turn out onto plate and top with caperberries, if using.

COOK'S TIP
You can make this 2-3 days ahead of time – the flavours will only get better. Remember to pour butter over it, to prevent it from turning grey. There is enough here to last a few days.