Photo: Martin Poole
Melt 25g butter in a large frying pan and soften the shallot with the thyme leaves for 4-5 minutes. Increase the heat, add the chicken livers and stir-fry for 3-4 minutes until they have changed colour but are still slightly pink inside. Tip the contents of the pan into a food processor and whizz.
Pour the vermouth into the frying pan and boil rapidly until reduced to 2 tbsp and almost syrupy. Add 75g butter to the pan and let it melt. Scrape into the food processor along with the double cream, mace, a good pinch of salt and some freshly ground black pepper. Whizz until really smooth and adjust the seasoning to taste.
Push the pâté through a sieve into a serving dish or container using the back of a wooden spoon or ladle. Level the top and chill in the fridge for 1 hour until set.
Meanwhile, melt the remaining butter in a saucepan and heat until it starts to turn golden brown and smell nutty. Add a little seasoning, then pass through a sieve lined with muslin. Cool for 10 minutes before pouring over the pâté. Scatter with the pistachios and extra thyme leaves. Cover with clingfilm and return to the fridge to set.