200g Unsalted Butter

2tsp Mustard Powder
½ tsp Dried Thyme
½ tsp Nutmeg
1 clove Garlic – roughly chopped
2 tbsp Brandy
S&P

Method

Melt 50g of butter in heavy frying pan, fry garlic and livers until just cooked through.

Blend/Process Livers & Garlic along with 100g of butter and rest of ingredients until very smooth.

Tip into a 20cm (approx) shallow dish.

Melt the remaining 50g of butter and pour over pate. Cover and chill.

Serve with Crackers or Toast and Gourmet Direct Spiced Pears.

Will keep for up to a week.

Kindly supplied to us by Jane Reddiex.  Thank you Jane!