Easy Chicken Liver Pâté

Method

1. Remove and discard any sinew or unpleasant-looking parts of the livers.  Place the livers in a bowl with the milk and soak for 2 hours. Drain well.
2. Melt 100g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
3. Add the garlic, bay leaf, thyme and chicken livers and fry the livers until golden-brown all over and cooked through (although they can be slightly pink on the inside). Season well with salt and freshly ground black pepper.
4. Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Remove the bay leaf and place the liver mixture and 50g of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
5. Place the puree into six ramekins or 1 large serving dish and smooth the top with a knife. Melt the remaining butter and pour on top, then refrigerate until set (approximately 30 to 40 minutes).
6. Serve the pâté with toasted bread or crackers.