Chicken Liver Pat

Preheat oven to slow (140C or 120C fan-forced)

Trim livers of any sinew and dark green/blue spots - these will make the pate bitter if left.

Heat 2 tablespoons of the butter in a medium non-stick frying pan. Cook shallots and garlic until softened. Add allspice, fennel, pepper, salt and thyme. Stir over medium heat until spices are just fragrant. Deglaze frying pan with brandy. Simmer, uncovered about 2 minutes or until brandy is reduced to 2 tablespoons; cool.

Blend livers until smooth. Add cooled brandy mixture, cream and melted butter to blender. Blend until smooth.

Pass liver mixture through a fine sieve into a large bowl. Repeat process but pass it directly into a greased and lined terrine mould.

Place terrine mould in baking dish; cover with lid (or foil). Pour enough boiling water into baking dish to come halfway up sides of terrine. Transfer to preheated oven. Bake for 40 minutes or until just set. (This length of time will ensure that the pat is cooked to at least 70C in the centre.) Remove from baking dish and cool.

When cold, pour over extra melted butter to seal pat. Refrigerate until set before slicing and serving with toasted brioche or French baguette, cornichons and onion marmalade.