55g butter

1 onion, finely chopped

340g chicken livers, trimmed of all dark or greenish parts

60ml medium sherry

30g full-fat soft cheese

15-30ml lemon juice

2 hard boiled eggs, chopped

salt and pepper

55-85g clarified butter

Melt the butter in a frying pan. Add the onion and livers and cook until the onions are soft and the livers are lightly browned and no longer pink in the centre.

Add the sherry and boil until reduced by half. Cool slightly.

Turn the mixture into a food processor or blender and add the soft cheese and 15ml lemon juice. Blend until smooth.

Add the hard-boiled eggs and blend briefly. Season with salt and pepper. Taste and add more lemon juice if liked.

Pack the liver pate into a mould or into individual ramekins.

Smooth the surface. Spoon a layer of clarified butter over the surface of the pate. Refrigerate until firm.

Serve at room temperature, with hot toast or savoury biscuits.