Lambs fry pâté

Prepare lambs fry by cutting into thin slices about 1 cm thick and remove the thin liver skin with a sharp paring knife (you can ask your butcher to do this).

Melt 200g of butter and add the chopped onion.

Fry gently for 4 minutes, then add chopped thyme and garlic, continue frying until onion and garlic is golden but not browned.

Allow to cool slightly and add to food processor, along with the melted butter.

Add 25g butter to frypan and add sliced liver.

Fry both sides until the liver is just cooked through.

If necessary cut through to check it’s cooked. Note – do not overcook as this will cause it to get dry and tough.

Add cooked liver to food processor, but not the butter you have fried it in (which may have a few burnt bits of liver).

Clean fry pan, add remaining 175g of butter and melt.

Add melted butter, cream cheese, brandy, salt and pepper to food processor and blend everything together till the consistency is smooth.

Taste and adjust seasoning and brandy, according to taste.

Place into individual ramekins (you’ll need 3-4) and sprinkle cracked pepper (or sumac) on top.

Place gladwrap over ramekin and put in fridge (if you want to eat it over the next two days) or freezer.

It will set as it cools.