Serves 6

If you have time, soak the chicken livers in milk overnight. This can help to remove some bitterness. Serve the pâté on crusty bread or toasted brioche with a dollop of your favourite chutney.

30g dried porcini mushrooms

150g unsalted butter, at room temperature

1 banana shallot, finely chopped

1 garlic clove, crushed

3 sprigs of thyme, leaves stripped

500g chicken livers, trimmed

Sea salt and freshly ground black pepper

3 tbsp cognac

3 tbsp madeira

Pinch of grated nutmeg

50g clarified butter, melted

1 Put the mushrooms in a small bowl and cover with boiling water. Leave to soak for 10-15 minutes. Meanwhile, melt half the butter in a sauté pan and gently fry the shallot, garlic and half the thyme leaves for about 5 minutes. Remove using a slotted spoon, leaving the melted butter behind.

2 Add the chicken livers with some seasoning to the pan and sauté over a medium-high heat for 3-4 minutes until golden brown on all sides. Pour in the cognac and madeira and flambé. Cook until the flame subsides, then lift out the livers (they should still be slightly pink in the middle) and set aside with the shallot mixture. Return the pan to the heat and reduce the buttery juices to a syrupy consistency. Pour into a bowl and set aside.

3 Drain the mushrooms and squeeze out any excess water. Pat dry on kitchen paper then chop roughly. Melt a knob of butter in the sauté pan and cook the mushrooms for 2 minutes. Tip the livers, shallot mixture and syrupy juices into a blender. Add the remaining butter and whiz until smooth. Pass the mixture through a sieve and adjust the seasoning to taste.

4 Fold in the chopped mushrooms then transfer to a large earthenware dish.

5 Whisk the nutmeg and some seasoning into the melted clarified butter. Pour over the pâté to seal, then sprinkle over the remaining thyme leaves. Cover and chill for up to 7 days in the fridge before breaking the butter seal. Consume within 3 days of breaking the seal.

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