Tarragon adds a special flavour to this coarsely textured Chicken Liver pate.
Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes.
Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste.
Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the paté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread.
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