400g chicken livers
2 tbsp brandy
Salt and black pepper
Heat a little of the butter in a frying pan until hot. Add the cleaned chicken livers and fry until browned on all sides but pink in the middle, this should take about 5 minutes. Remove the livers from the pan and reserve. Melt a little more butter in the pan and add the finely chopped shallots. Cook until soft on a low heat. Remove the shallots and de-glaze the pan with the brandy.
Transfer the livers, shallots, remaining butter and the brandy glaze to a food processor and season. Blend until smooth.
Cool, cover and place in the fridge.
Before serving remove from fridge and bring to room temperature. Munch on hot toast or fine oatcakes.