Chicken Liver Pâté (or Parfait) with brandy is an elegant yet fuss-free dinner party starter and can be made up to three days in advance.

It is one of my favorite appetizers to serve on special occasions such as Christmas or Thanksgiving, especially when I want to spoil my dinner guests.

Trim the fat and the stringy sinews of the chicken livers and pat dry. Fry the shallots with butter in a large frying pan over medium heat until soft and slightly brown.

Turn the heat up to high before adding chicken livers. Cook them for a few minutes until all sides are brown but still pink inside.

Let the mixture cool down then pour into a food processor. Give it a quick blitz to combine, then add the rest of the butter and cream. Blitz until smooth.

Line a terrine dish with cling film and transfer the pate in. Alternatively, you can divide the mixture into small ramekins. Let the pâté set in the fridge overnight.