• Start by cleaning the chicken livers - you want to get rid of any bits that may become tough. Find any white fat or connective tissue on a piece of liver and hold on to it as you use use your knife to take off the liver flesh. Remove the fat/connective tissue and roughly chop the liver. Repeat with the other pieces.
• Peel and finely dice the shallot and garlic. Warm ½tbsp (6g) butter in a skillet/frying pan over a medium heat and add the shallot. Cook, stirring, for a minute, then add the garlic.
• After another minute or two, as the onion is starting to soften and become translucent, add the liver and thyme. Cook for around 3 minutes on each side until lightly cooked on the outside but still pink in the middle.
• Add the brandy to the skillet/pan and stir gently to help the brandy evaporate off the alcohol and reduce. After a minute or two it will become almost syrup-like, then remove from the heat.
• Scrape the contents of the skillet/pan into a food processor and add the remaining 2tbsp butter. Blend until the mixture is very smooth. If you want an extra-smooth pate, then press the mixture through a fine mesh sieve.
• Either way, then transfer the pate to two or more small ramekins/dishes and flatten the top. If you don't want to top with butter, place cling wrap/film over the top of the pate, pressing on to the surface and ideally then also cover with a lid. Refrigerate and use within a day or two or freeze until needed. If adding butter, cover and chill in the fridge to firm up for around 25-20 minutes.

Adding butter seal

• To keep it fresher a little longer (around 5 days) until you start using, add a clarified butter seal. Melt the 2-3tbsp butter in a small skillet then once melted, remove from the heat. Skim off the foamy white part on top of the butter so just the clear yellow butter remains.
• Pour the melted butter over the top of the chilled pate in the ramekins, swirling gently if needed to form a layer all over. If you can't form a layer, you may need more butter (eg if your dish is wider but 2-3tbsp should be enough). If you like, press a little stem of thyme into the butter while it is still liquid. Place the dishes in the fridge until needed (or you can also freeze).