Chicken Liver Pâté with Brandy and Roasted Garlic and Thyme - Serves 4

In a frying pan heat the olive oil over a high heat

Add the chicken livers and flash fry for a few minutes turning regularly until cooked

Remove the livers and allow to cool

Add the shallots and the Roasted Garlic & Thyme

Cook for a few minutes and add the brandy, sugar and the cream, reduce until thickened

Place the cooled livers in a food processor and whizz

Add the cream mixture and continue to whizz add the soften butter

Once a smooth pâté has been produced add the parsley and pulse to incorporate.

Remove pâté from the processor with a spatula and spoon into 4 ramekin dishes.

If required additional butter can be melted to cover the top of the pâté.