Chicken liver mousse

Pat about half a pound of chicken livers dry and mince one shallot and maybe a teaspoon of fresh thyme.

Preheat a little vegetable oil over medium high until shimmering, add the livers and leave undisturbed one to two minutes until browned on one side.

Flip them, add the shallots and thyme and saute another minute.

Deglaze with maybe a quarter cup of cognac.

With the livers brown outside and pink inside, add the zest of half a lemon, kill the heat, let it cool about 30 seconds and add a quarter cup of heavy cream; swirl to combine.

Tip the contents of the pan into a blender or food processor and run on medium-low, adding one and a half sticks of unsalted butter one chunk at a time.

Crank to high and blend until very, very smooth, then pass through a fine mesh strainer.

Cover with plastic wrap pressed onto the surface of the mousse.