Something tasty for the weekend - Debs' reknowned Chicken Liver Pate

Ingredients
8 oz (225 g) chicken livers
2 tablespoons whisky
4 ounces (125 g) butter, (plus 2 ounces melted butter for sealing the top)
2 teaspoons mustard powder
1 teaspoon dried thyme, or 6 sprigs of fresh
¼ level teaspoon ground nutmeg
2 cloves of garlic
salt and pepper to season

1. melt 4 ounces of butter in a frying pan and fry the chicken livers on medium heat until cooked through (around 10 minutes)
2. Put all ingredients (except the 2 ounces of butter you've kept for sealing) into a food processor and blend til smooth. You can rinse out the frying pan with the whisky to get the tasty bits off the bottom of it.
3. half-fill 6-8 ramekins with the mixture.
4. put spoonfuls of the melted butter onto each ramekin of pate to seal.
5. pretty it up. An ideal garnish is a bayleaf stuck into the mixture, or an olive, or a sprig of thyme - use your imagination.

Ideally eat spread onto good coarse homemade bread, or with toasted brown sliced bread.