Method

• 1.
  Soak the liver in the milk and chill overnight.
• 2.
  The following day, drain the liver and bring to room temperature. Preheat the oven to 100°C. Heat oil in a small frypan over low heat, then cook the onion for 3 minutes or until softened.
• 3.
  Increase heat to medium, add the wine and cook for 3-4 minutes until caramelised. Allow to cool.
• 4.
  Using a stick blender, blend the caramelised onion, liver, eggs, brandy, sugar and 1 tsp salt until very smooth. With the motor on high speed, gradually add 200g butter, 1 piece at a time, blending until smooth and creamy (if the mixture is looking clumpy, continue to blend on high speed until smooth). Strain through a fine sieve into a jug.

• 5.
  Pour 100ml mixture into each jar, then close and place in a deep roasting pan. Add enough hot water to come halfway up the sides of the jars, then bake for 25-30 minutes until just set. Remove jars from pan, release lids and cool slightly, then chill for 2 hours.
• 6.
  Meanwhile, melt remaining 150g butter in a saucepan over low heat, skimming any foam from surface but not stirring. Remove from heat, then stand for 1 minute (so the milk solids settle to the bottom). Carefully pour the golden clarified butter into a jug, then discard the milk solids in the pan.
• 7.
  Cool slightly, then pour 1/2cm clarified butter over each pâté. Chill for a further 4 hours to firm up and allow flavours to develop, then serve pâté with tomato jam and flatbread.