Chop the onion finely and drain the livers (you don't want all the blood that's in the pot.)
Melt 30g butter in a heavy frying pan.
When bubbling add the onion and fry gently over a medium heat for about 3 minutes. Then add the livers. Fry until brown both sides and not looking bloody. Be careful not to overcook as they will be very dry.
Pour the livers, onions and butter from the pan into a food processor.
Pour the Marsala into the pan and allow to bubble for one minute then pour into food processor.
Melt the 70g butter, I do it in the microwave.
Into the food processor, add the thyme, mustard powder and half the melted butter. Process. Taste and add salt and pepper, process again and check seasoning.
Spoon into ramekins or one smallish tub. Top with the rest of the melted butter (to preserve it).
Chill overnight.
Serve with sugar free Mrs Elswood Haimisha Pickled Cucumbers, salad
Keeps for about a week in an airtight pot. Or you can freeze it.
