Chicken Liver Paté

2. Season then pour over some brandy or sherry. Cook until the alcohol evaporates then transfer to a food processor, removing the thyme twig but retaining its leaves. Whizz until smooth. Add some butter if you'd prefer a richer taste.

3. Melt some more butter and add more thyme leaves. Spoon the paté into a bowl, smooth the surface and pour on the melted thyme butter. This would now benefit from a day's rest to allow the flavours to develop.

4. Spread a little butter and paté on to each piece of bread and top with a long slice of cornichon or gherkin.