Chicken liver and orange pâté

Method

1. Melt half the butter in a large frying pan over a medium-low heat. Add the onion and cook for 6-8 minutes, stirring, until soft. Add the garlic and cook for 1 minute. Remove with a slotted spoon and set aside.
2. Cut away any discoloured bits from the livers, which will taste bitter. Rinse under cold running water, then pat dry with kitchen paper. Return the frying pan to a medium-high heat. When the butter from cooking the onions is hot, add the livers and zest. Cook for 2-3 minutes, stirring, until browned but the livers are still pink in the middle.
3. Add the brandy, if using, to the pan and bubble for 30 seconds. Transfer the livers and any juices to the bowl of onions. Set aside to cool slightly, then tip everything into a food processor. Add the remaining butter and the orange juice and whizz for a few minutes, until really smooth. Season and spoon into a bowl. Cover and chill for 1 hour, until firmed up.
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5. Divide the pâté between 2 large sheets of cling film and shape into neat, thin logs and wrap. Label and freeze for up to 1 month.
6. Thaw the pâté overnight in the fridge, then bring up to room temperature. Cut the pâté into 18 rounds. Pile some dressed salad leaves on plates, then top each with the pâté. Serve with toasted brioche.