Bacon & Chicken Liver Pate

• butter↗125 g
• back bacon, derinded and chopped↗250 g
• cloves garlic, crushed↗4
• small onions, chopped↗2
• chicken liver, chopped↗1 kg
• sprigs thyme↗4
• sprigs parsley↗4
• button mushrooms, chopped↗250 g
• dry sherry↗120 ml
• double cream↗120 ml
• lemon juice↗10 ml

Step-by-step instructions

1. 1

   Melt the butter in a large pan.

2. 2

   Add the bacon, garlic and onion and cook gently for 3 minutes.

3. 3

   Stir in the chicken livers and cook for 5 minutes.

4. 4

   Season liberally with salt and pepper.

5. 5

   Stir in the herbs and mushrooms.

6. 6

   Add the sherry and cook until the liquid has evaporated.

7. 7

   Cool, then work in an electric blender until smooth.

8. 8

   Stir in the cream and lemon juice.

9. 9

   Spoon into a greased ovenproof dish.

10. 10

    Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.

11. 11

    Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.

12. 12

    Allow to cool.

13. 13

    Cover and chill until required.