I like to have recipes like this up my sleeve.  You can whip this pate up very fast and it can be a very helpful go-to in the fridge.  You can spread it on toast, crackers and of course it can be spruced up for Christmas with the addition of artisan bread, crackers, dried fruits and tasty relish.

Serves 6-8

Ingredients

300g fresh chicken livers

125g unsalted butter

1 shallot or small onion, finely diced

2 (150g) field mushrooms, finely sliced

3 sprigs fresh thyme or summer savoury, leaves only

1 garlic cloves, crushed

3 Tbsp light beer 

50 ml cream

Salt and ground black pepper

Method

Using a sharp knife, clean up the livers by removing any connective tissue or sinew.

Heat a medium sized fry pan over moderate heat and add 20g butter.  

Add the diced onions, mushrooms, herbs and garlic.  Cook until soft but not coloured (8 minutes). Remove and set aside.

Return the pan back to the heat and when hot add the livers, cook for about 3 minutes on each side, season well.

Add the beer and allow to bubble away until reduced by two-thirds.  

Add back the shallot and herb mixture.

Add the cream to the pan and once it begins to bubble and thicken, 

Pour everything into a blender and blend until a smooth puree forms.

With the motor running, add the butter in small cubes, you will notice the heat from the livers will help to emulsify the pate.

Taste and adjust the seasoning.

Pour into a non-reactive dish, cover and set in the fridge.  

It will last for up to 3 days.