I make a buttery, creamy pate that I eat every weekday in a cucumber, bacon and liver stack
I use half calf liver, half chicken liver and I dice it all up into tiny pieces.
I put a crap load of butter into a pan with some dried thyme and wait until the butter starts to turn brown.
Then I take the pan off the stove and stir in the liver. I let the residual heat do most of the cooking.
Then I add a dash of cream and put the pan back on the stove for a tick to warm the cream.
Then I blitz it all and put in the fridge to set.