For the Liver pâté:
● Put a medium sized, non-stick frying pan on a high heat, add the tablespoon of oil
● Season the livers with salt & pepper, and once the pan is very hot, add the livers
● Sear the livers on the one side for about a minute, and then turn them and repeat on the other side. Once they are done cooking, add the brandy and tilt away from you towards the flame to ignite. Once the brandy burns out, remove the livers from the hot pan, and leave to cool to room temperature.
● Once the livers have cooled, add them to a jug blender along with the cream and butter.
● Blend the ingredients into a smooth puree, and then strain through a sieve into a bowl. Season the mixture, cover with cling film and refrigerate.

For the salsa:
• Chop the tomatoes into rough dice, then add the jalapeños
• Remove the top of the red pepper and cut in half, then remove the white pith and seeds from the center. Chop the red pepper into small dice and mix in with the tomatoes.
• Finely chop the red onion and add to the mixture
• Roughly chop the coriander and add to the mixture, along with the remaining ingredients. Season with salt & pepper to finish

For the bruschetta:
• Slice the desired amount of ciabatta slices (about 1cm thick).
• Drizzle each slice with olive oil and season with salt and a crack of black pepper
• Put a frying pan or griddle pan onto a med/high heat
• Once the pan is hot, fry the ciabatta slices until golden brown and slightly charred around the edges
• Leave the bruschetta to cool slightly