Tuscan style rabbit liver pate - Shooting UK

Ingredients

• Lots of standard olive oil
• 100g cleaned rabbit livers
• ½ small onion, very finely chopped
• 2 cloves of garlic — 1 finely chopped, 1 roughly chopped
• Salt
• Pepper
• A pinch of mixed spice
• A good glug of marsala wine or vin santo (sweet sherry will do, or vermouth)
• A little very good olive oil
• 6 cherry tomatoes, as ripe as possible
• 1 sprig of fresh thyme, only the leaves pulled off the stems (Keep the stems for a stock)
• A little fresh marjoram or basil
• ½ French stick or some useful sourdough (any good bread will do at a push)