Prepare flavour baste by melting 100g butter with the live oil, add 2 bay leaves, 6 sprgs of thyme, crushed garlic and chopped parsely and infuse on a low heat for 4 minutes.

When cooled add the chicken livers to marinate in the baste.

Twist any remaining herbs together in a bouquet, place in bowl and mix in water and vinegar- leave to soak.

Rake embers from a moderate fire, enough to cover the pan size. Place SmokePan on the embers till hot.

Place bouquet on the embers, lay pan on top, add the livers to the pan. Sear brown turning with a wooden spoon or spatula. Cook till just done, still pink inside. Flambe with whiskey deglazing the pan. Turn out to chopping board after whiskey has burned off.

Mix in a blender with a splash of cream and seasoning for a smooth pate, or, for coarse chop on the board drizzling in more olive oil till pate can stand up.

Transfer to a ramkin and top with melted butter and thyme sprigs, move to cool area or fridge to set.