First, we need to make the ghee or clarified butter. Place the butter in a saucepan in an oven on 100 degrees C. After about 20 minutes, the butter will separate with the clear ghee on top. Gently pour off the ghee into another container leaving the thicker layer behind.
Now onto the pâté... Heat a little oil in the skillet and fry the shallots (or onion) and garlic. Add the mushrooms after a few minutes and transfer the lot to your blender.
Fry the chicken livers with the sage. Add a splash of brandy and flambé if you like. The livers should be cooked until they’re slightly pink on the inside – be careful not to overcook them, you don’t want to end up with gritty pâté!
Add the cooked livers to the blender, add the butter and a good dash of salt and pepper. Blitz until smooth.
Spoon your pâté into containers – I name no names, but someone went through a stage of buying puddings from the supermarket which came in little ramekins which are great for pâté.
Gently spoon your clarified butter over the pâté until the pâté is fully covered. Allow the ghee to slightly harden, then store in the fridge.