Chicken Liver and Pecan Pâté

• 4 oz/112 g chopped pecan nuts
• ½ tsp salt
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Roast the pecan nuts by shaking them in a saucepan with the salt, over a moderate heat, for 5 minutes. Set aside.

Melt the butter and add the finely chopped onion. Cook for about 5 minutes, stirring from time to time so that the onion doesn’t burn. Then add the chicken livers and cook for a couple of minutes. Then pour in the Madeira. (You can substitute brandy if you prefer, but the Ma