Soak the livers in milk for 1 hour. Then preheat the oven to 140°C.

Melt the butter in a frying pan and sauté the onion, garlic, thyme and One for All until the onion has softened. Add the port and brandy. Reduce the liquid over medium heat until it becomes syrupy. Remove from the heat and allow to cool.

Remove the livers from the milk. Place the livers and the cooled reduction in a food processor and blend well. Add 800g of the clarified butter and blend, followed by the eggs, one at a time. Season to taste. Sieve twice through a very fine sieve into a bowl.

Pour the mixture into 8 individual ramekins and cover with foil. Place in a roasting tray and fill halfway with hot water to create a bain marie. Cook the parfait in the oven for approximately 1 hour or until just set. Allow to cool, then top with the remaining clarified butter, toasted hazelnuts and cracked pepper. Place in the fridge and allow to chill well before serving.

For the pears, peel and cut the pears in half. Heat a frying pan over medium heat, add the butter and once melted, add the pears, flat side down. Fry gently until golden brown, then turn the pears over and continue to cook for another 10 minutes. Sprinkle half the sugar on the flat side of the pears. Turn them over once again and allow them to continue cooking for a further 5 minutes. At this stage increase the heat slightly and add the Cointreau and the remainder of the sugar. Allow to simmer until the sauce has caramelized. The pears should be soft, but still hold their shape.

Serve the chilled liver parfait with the Cointreau pears and thin toasts on the side.