Directions: 1. Place livers in a bowl. Cover with sherry and stand for 2 hours. Drain and reserve liquid.
2. Melt half the butter in a frying pan. Stir in spring onions, garlic and livers. Cook over a medium heat for 3 minutes, then pour in reserved liquid and cook for 1 minute more. Remove pan from heat.
3. Place liver mixture in a food processor or blender. Melt remaining butter and combine with cream, mixed spice and spice, then mix into liver mixture. Season to taste with black pepper. Pour pate into individual pate pots, top with melted butter and refrigerate overnight.