Chicken liver pâté with verjus and cider jelly

Name: Chicken liver pâté with verjus and cider jelly
Prep time: 45 min
Total time: 45 min
Cuisine: European, Mediterranean, French
Ingredients: 225g very soft unsalted butter; 450g British free-range chicken livers, rinsed and patted dry; 1 large onion, finely chopped; 4 garlic cloves, finely sliced; 250ml dry cider (we used Henney’s); Large splash brandy or calvados (optional but encouraged); Sourdough toast and salad leaves to serve (optional); 4 gelatine leaves (we used Costa Fine Leaf, from Waitrose and Ocado); 100ml verjus; 200ml dry cider; 3-4 fresh thyme sprigs