Cover the chicken livers in almond milk and leave them for 30 minutes.

Drain the milk, and melt 2oz of butter in a large skillet. Fry the livers for 2 minutes on each side. The center should still be pink.

Place the chicken livers and their butter into a food processor, together with the brandy (if using), heavy cream, salt and pepper.

Process until smooth, then press the mixture through a fine sieve. It doesn't take very long and it really helps make a smooth pâté.

Transfer everything to a serving dish, and place it in the fridge. After 30 minutes, press some plastic wrap (cling film) over the top of the pâté to stop it discoloring.

For a more traditional seal, melt 4 oz butter in a pan. Slowly bring to the boil and skim off the froth. When no more froth has formed, strain the butter through two layers of cheesecloth. Let the clarified butter cool, then pour onto the pâté.

Return it to the fridge for at least 3 hours or until set.