Heat half the butter in a large frying pan and cook the onion and garlic, stirring, for about 5 minutes until softened
Add the salt, pepper, nutmeg and livers and cook, stirring for about 8 minutes, until the livers are cooked on the outside but still pink inside; remove from the heat and stir in the brandy; put into a food processor, add the cream and blend until smooth; tip into a bowl and stir in the pistachios; spoon into a 750ml loaf tin and smooth over the top with a spoon
Melt the remaining butter in a small pan, then remove from the heat and stand for 3 minutes; skim off the froth from the butter
Spoon the melted butter over the top of the pate to cover the surface, leaving the white milky solids in the base of the pan; chill in the refrigerator for 30-40 minutes until set
For the topping heat the redcurrant jelly in a small pan with the lemon juice and water until melted, then simmer for 3 minutes; remove from the heat and stir in the fruit
Spoon on top of the pate, cover with clingfilm and chill in the refrigerator for about 3 hours until set
You can also spoon the fruit mixture on top when you take out the pate from the loaf tin.