Chicken Liver Pate with Cognac, with Sweet-and-Sour Red Onion Salad recipe | Delia Smith

Ingredients

• 8 oz (225 g) chicken livers, rinsed and trimmed
• 2 tablespoons Cognac
• 8 oz (225 g) butter
• 2 level teaspoons mustard powder
• ¼ level teaspoon ground mace
• 1 level teaspoon chopped fresh thyme, plus 6 small sprigs to garnish
• 2 cloves garlic, crushed
• salt and freshly milled black pepper
• 3 medium red onions, peeled and cut into 8 wedges through the root
• 3 tablespoons olive oil
• 1 heaped teaspoon light soft brown sugar
• 3 tablespoons red wine vinegar
• ¾ level tablespoon wholegrain mustard