Line and grease a 450 g (1 lb) loaf tin. Finely chop the onion and garlic. In a saucepan cook the onion and garlic in the oil until softened.

Add the chicken or turkey livers, cover the pan and cook over low heat for 10 minutes. Cool slightly, then blend the mixture in a liquidiser until smooth.

Melt the butter in the saucepan already used. Add the seasonings, mixed herbs, sherry and cream. When heated through, add the mixture to the iiver puree and blend until the consistency is of whipped cream. Pour the puree into the prepared tin and chill, covered, for 2 hours or more.

To serve, turn out the pate on to a serving plate and remove paper. Accompany each serving with a fresh tomato and Chinese leaves, or a small side salad, and melba toast.

To make melba toast, remove crusts from medium- thick sliced bread. Lightly toast on both sides. Slice horizontally, then toast the second side of each thin piece until curled.