Instructions: Trim the chicken livers.

Melt 75g of the butter in a large nonstick frying pan on the boiling plate and saute the chicken livers until lightly cooked.

Lift out of the pan and set aside.

Add the onion to the pan stir then cover and transfer the pan to the floor of the simmering ovento soften for about 10 mins.

Return the pan to the boiling plate add the mushrooms and fry briskly for a few minutes.

Stir in the breadcrumbs and then allow to cool.

Puree the mushroom mixture with the chicken livers in the processor.

Add the remaining butter nutmeg cheese lemon juice soy sauce and parsley and puree again until evenly blended.

Season well and taste.

Turn into a pate dish or small terrine and chill in the fridge overnight before serving with hot brown toast and butter.

Chicken livers are very reasonable to buy often strong flavoured on their own so the addition of mushrooms gives added flavour and texture. This pate makes a good first course. Any left over may be used as a sandwich filling

Serves 6

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