Directions

1. Heat the butter over a low / medium heat and gently fry the onion & garlic for 1-2 minutes.

2. Turn the heat up a little and add the chicken livers. Fry these over a medium heat and rotate to brown on all sides.

3. Cover if possible and allow to cook over a low / medium heat for 3-5 minutes. Cut through a thick piece of liver to ensure it is fully cooked. Remove from heat.

4. Allow the livers & onion to cool for 5-10 minutes and then transfer to a food processor.

5. Add the soured cream, thyme, and any seasoning. Depending on how smooth you want the pâté, pulse the food processor for a chunky pâté or process for 1-2 minutes for a smooth pâté. Taste and add more seasoning if required.

6. Place in an air tight container but allow to cool thoroughly before sealing with a lid.