400g chicken livers
15ml olive oil
2 shallots (peeled and finely chopped)
2 garlic cloves (peeled and finely chopped)
½ tsp chopped thyme
1 small wine glass of brandy
150g butter (softened)
2 tsp honey
150ml double cream
100g clarified butter
Heat your olive oil in a pan and slowly cook the shallots and garlic over a low heat until soft.
Turn up the heat and add you livers and thyme (cook the livers thoroughly until they reach 65˚C).
Pour your brandy into the pan and simmer for a minute.
Take your livers off the heat and pour into a food processor and blitz until smooth.
Add your softened butter, honey, cream and continue to blitz.
Season with salt and pepper and add to a fridge.
Place in a kilner jar and pop in the fridge to chill for two hours.
If you are going to keep, melt some clarified butter and pour over the mixture and return to the fridge.