Place the chopped chicken liver in a bowl with the brandy and rest for 2 hours.

Heat half the butter in a frying pan over medium heat and add the drained livers.

Sauté until just browned on all sides then remove from pan.

Add remaining butter, bacon, onions, thyme and bayleaf to fry pan and cook until soft.

Return livers to the pan and cook for five minutes.

Remove from heat, take out the bayleaf and blend until smooth.

Stir in sherry, cream, parsley and peppercorns.

Melt the rest of the butter in the microwave then fold through pate mixture. Pour into a serving dish or mould and refrigerate until set.