Fry the onions, mushroom and garlic in a frying pan with 1tbsp of butter until cooked

Add the zest and juice of the orange along with the nutmeg and stir into the onions and mushrooms.

Add the brandy and cook for 2 min, then add your chicken livers to your pan. Fry them until they are browned all over, a couple of minutes max - not for too long or they will be overdone.

Season with salt and pepper and add your mixture to a food processor then blend until smooth.

Pass your mixture through a sieve to make the pâté extra smooth.

Spoon the pâté into jars and put in the fridge for at least 2-3 hours to set.

Store in the fridge and use with in 3 days.

Serve on nice crusty bread or toast. Enjoy!