Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.

Add the chicken livers and cook gently for another 4 mins.

Add the port or marsala and cook for a further min, then tip it all into a blender.

Blitz until smooth, season, then add the remaining butter and blitz again.

Sieve into a pretty bowl and put it straight into the fridge.

Give it a couple of hours to set, then spread on crackers.