Line the base of a freezerproof rigid container, approximately 10 cm (4 inches) square and 7.5 cm (3 inches) deep, with foil or greaseproof paper.

Using 15 g (1/2 oz) of the butter, thoroughly grease the base and sides of the container, then coat with the chopped almonds.

Mix together the liver sausage, black peppercorns, sherry and salt to taste. Spoon this mixture into the prepared container and press down firmly.

Smooth the surface with a wet palette knife.

In a bowl, beat together the remaining butter, the Cheddar cheese, chives, parsley and salt to taste. Spread this mixture over the liver sausage.

Beat the soft cheese in a separate bowl with the tomato puree, paprika and salt to taste. Spoon into the container and spread evenly on top of the Cheddar cheese mixture.

Cover and refrigerate for 1 - 2 hours.

To serve: carefully run a knife around the sides of the container, then invert a serving plate on top. Invert the container on to the plate, remove the container and foil and slice the pate. Serve chilled.