Lucysmum sorry i forgot to post last night!
I googled Classic French Pate and adapted my recipe from there...
2 large white onions minced
2 cloves garlic, minced
approx 400g liver (i used lambs liver because they sold out of chicken livers at tesco's when i went)
1/2 bar of butter
fresh thyme and rosemary
Port
Melt half the butter in a solid based saucepan and throw in the onions and garlic. Cook these for a few minutes until soft but not brown.
Then add the liver. Its easier of the liver is cut in to medium size pieces.
Cook the liver until its just cooked through but still slightly pinkish in the middle.
Then add a few springs of thyme and a tiny amount of rosemary.
Cook for a minute then add a few splashes of port.
You don;t want to add too much liquid because it will be too wet.
Cook through for a 1 minute then take it off the heat and add the remaining butter abd watch it melt through.
Once it has cooled down a bit, but don't leave it to get cold, you can whiz it to the consistency you like.
I made mine quite smooth.
You can now add any more seasoning if you think it needs.
Once its all mushed up, spoon them into individual ramekins... they look a bit posher this way!!
Put it the fridge for at least 3 hrs and hey presto!
It really only takes about 15mins to make from start to finish.
As i said though, this is my adaptation of what i found on the net. there are many different recipes online.
This made far more than i anticipated so i have frozen the excess following advice here :)