Chicken liver pate is one of the simplest starters to make and always impresses guests. Serve it with warm melba toast wrapped in a linen napkin. 200g chicken livers 1 large clove of garlic, finely chopped 1 medium onion, finely chopped 3 tbsp butter 2 tbsp brandy Salt and freshly ground pepper 4 pieces of medium sliced bread In a wok, lightly fry the onion and garlic in one tablespoon of butter until it turns translucent. Add salt and pepper to taste. Add the chicken livers and cook thoroughly; pour in brandy when livers are nearly cooked. Cool a little, spoon into a blender. When smooth spoon into ramekin dishes. Leave on the side to cool a little more. Melt remaining butter in a pan. Do not let it boil. Pour butter over top of pate. Leave to cool and then place in fridge to chill. Remove for 30 minutes before serving. Very lightly toast bread. Gently slice each piece into two pieces so it is very thin. Place in moderate oven for 20 minutes or so until it is crisp and curly at the edges.