Chicken Liver Pate

Serves: 12
Prep time: 10mins
Cooking time: 20mins

125g butter
250g back bacon, derinded and chopped
4 cloves garlic, crushed
2 small onions, chopped
1 kg chicken livers chopped
salt and freshly ground black pepper
4 thyme sprigs
4 parsley sprigs
250g button mushrooms chopped
120ml dry sherry
120ml double cream
1 lemon, juiced


Melt the butter in a large heavy based pan.

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

Stir in the chicken livers and cook for 5 minutes.

Season liberally with salt and pepper, then stir in the herbs and mushrooms.

Add the sherry and cook until the liquid has evaporated.

Puree in an electric blender until smooth, then stir in the cream and lemon juice.

Turn out into ramekins and then top with melted butter.

Allow to chill until set and serve with hot toast