Herbed Chicken Liver Pate

This is a staple at Chrismas again from the Alison Holst book, and was always on the menu. It's so rich (definitely not weight watchers) but full of flavour and freezes brilliantly so is great for making in advance.

100g butter

1.5 tsp garlic, minced

250-400g chicken livers

2 bayleaves

2-4 tbsp chopped fresh herbs (but I have used dried in the past)

2 tbsp chopped fresh parsley

2 tbsp Thai sweet chilli sauce (for a keto friendly version, leave this out and add a pinch of chilli flakes while the livers are cooking, and a tsp of brown monkfruit sugar if you want, but this isn't necessary)

1/4 cup cream

2-4 tbsp brandy

fresh ground pepper

1/2 tsp salt

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Melt the butter in a large, non-stick frying pan.

Stir in the garlic and then chicken livers straight from the pack.

Add the bayleaves, fresh herbs and chilli sauce and cook over a moderate heat until the livers are cooked right through, about 5 mins. As they cook, chop them into small pieces in the pan with kitchen scissors. When the cut surfaces show no pink, they are ready.

Add the cream, bring the mixture back to the boil, then add the brandy and simmer for a minute longer. Turn off the heat, add the pepper and salt.

Remove the bayleaves, then puree the hot mixture - I use the stick wizz. Sieve the mixture, a third at a time, to remove any fibrous pieces. Pour into suitable containers, cover and chill until firm. When it's firm and completely chilled, melt some butter to pour over the top. I always put some herbs such as sage or thyme into the butter for decoration.