Wittering Liver Pâté

100g (4oz) marrowfat dried peas, soaked 40g (1½ oz) butter 225g (8oz) chicken livers 50oz (2oz) closed cup mushrooms, chopped 1 clove garlic, crushed 5-10ml (1-2) fresh thyme or 2.5ml (½ teasp) dried thyme 30ml (2 tablesp) sherry 2.5ml (½ teasp) gravy browning salt and pepper

Cook dried peas according to packet instructions. Drain. Melt the butter in a frying pan and fry the livers, mushrooms, garlic and thyme for about 10 minutes. Remove from the heat and allow to cool. Transfer to a food processor or blender with the remaining ingredients. Blend until smooth. Spoon into a dish and chill. Serve on a bed of lettuce. Garnish with tomato and parsley. Serve with toast

Serves 6