Pork and chicken liver pate

Ingredients: 50g (2oz) smoked streaky bacon 250g (8oz) tub of chicken livers 1 small onion 250g (8oz) minced pork 125g (4oz) unsalted butter 1 large garlic clove, crushed 1 tsp chopped thyme 2 fl oz brandy 12 tsp ground mixed spice 25g (1oz) fresh

Ingredients:

50g (2oz) smoked streaky bacon

250g (8oz) tub of chicken livers

1 small onion

250g (8oz) minced pork

125g (4oz) unsalted butter

1 large garlic clove, crushed

1 tsp chopped thyme

2 fl oz brandy

12 tsp ground mixed spice

25g (1oz) fresh breadcrumbs

a pinch of cayenne pepper

6 bay leaves

salt and pepper

Method

This pate has a good rich flavour and there's plenty for six people. Serve with crusty granary bread or toast, and a little chutney or pickle if you like.

Cut the bacon into small dice, chop the livers into small pieces and slice the onion.

In a large frying-pan, stir-fry the bacon over high heat until the fat runs.

Add 25g (1oz) of the butter and fry the onion and garlic for a few minutes. Add the pork mince, chicken livers and thyme and continue to fry until the mince and the livers are browned. Lower the heat and stir in the brandy, cayenne and mixed spice, salt and pepper.

Cover and cook gently for 5 minutes until all the meat is cooked right through.

Transfer the mixture to a blender or food processor and add the breadcrumbs, blend well until smooth.

You may have to keep stopping this process to stir the mixture round. If it seems too dry, add some melted butter, stir well and blend again.

Transfer the pate to a dish with a lid, smoothing the surface.

Melt the rest of the butter, cool slightly and pour over the pâté and leave to get cold.

When the butter is almost set, press in the bay leaves. Cover and leave in the refrigerator until required.

JUDY BROADWAY