350g chicken livers, cleaned
1 shallot chopped
1 tsp thyme leaves, finely chopped
75ml double cream
½ tsp salt
1 allspice berry, ground
¼ tsp ground ginger
Heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside. Tip into a food processor.
Add the madeira to the pan and boil until reduced. Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.
Melt the remaining butter and pour on top, then refrigerate until set.