Soak currant in verjuice for several hours (or speed up the process by putting it into the microwave for 10 minutes on defrost cycle)

Cook onion until almost translucent in the pan in 100g of the butter, add garlic and continue a few minutes more until both are translucent and the butter is hot without burning. Clarify the remaining butter.

Meanwhile, in another pan sauté trimmed liver in the nut-brown butter with fresh rosemary, season with salt and pepper. Seal on both sides and put aside to rest, the livers should still be pink in the middle.

Put cooked livers and their juices into a food processor and then with the processor running, add the hot butter, garlic, onion and process until fine.

Strain currants from verjuice and fold through the puree pate. Cover with the clarified butter and allow to set.