Farmhouse French Chicken Pâté

Pâté is one of the most simple, inexpensive, tasty, and impressive things one can make in a kitchen. The power here is that most people who eat (and love) the food have no idea at all how it is made. It is alchemy with chicken livers. Make this in advance as it will need to set overnight in your 'fridge. If you are making Beef Wellington (or Boeuf En Croute, depending on which side of Waterloo you were on) you can use this as your pâté.

INGREDIENTS (Makes around a pint, or enough for six portions)

- Two large white onions or three shallots

- 4-6 pieces of garlic

- Small tub of chicken livers (approx 350mg)

- Stick of butter (or 8-10 oz)

- Two shots of whisky

- Two shots of heavy cream

- One teaspoon of each of the following : salt, pepper, herb de Provence, nutmug

METHOD

1 - Wash the livers in water. Roughly chop onions and garlic (no need to be too delicate).

2 - Get a pan at a medium heat and place half the stick of butter in with the livers, garlic, onions, and all the herbs. Sauté for ten minutes until the livers are medium-rare in the middle and the onions are soft.

3 - Place this in blender. Add whisky, rest of butter, and cream. Blend fully until pâté is a liquid.

4 - Pour mixture into large glass jar and put in the fridge. Leave overnight to set.

That's all there is too it! Enjoy on toast with a few grapes and a glass of good French red wine.