Ingredients

• 225g/8oz liver, calf's or lamb's liver thinly sliced, or chicken livers defrosted and dried
• 40g/1½oz butter
• 1 olive oil
• 115g/4oz streaky bacon rashers, de-rinded and chopped
• 1 small onion, finely chopped
• 1 garlic clove, chopped
• 50g/2oz button or chestnut mushrooms, sliced
•   salt and freshly ground black pepper
• 1 Dijon mustard
• 1½ to 2 single cream, brandy or stock

Method

1. Thinly slice calf's or lamb's liver. If using chicken livers, defrost, drain off the liquid and dry them. If not over-fond of their slightly bitter taste, place in a bowl, cover with cold milk and leave for 4 hours. Strain off the milk and dry livers again.
2. Heat the butter and oil in a frying pan; add bacon rinds. Put in the onion and cook gently for 2 minutes, then add the garlic, mushrooms and bacon rashers. Cook for a further 2 minutes.
3. Remove rinds, add the liver and seasonings, continue frying until just cooked; stir so the food does not burn or stick. Do not over-cook.
4. Mince or process ingredients until as smooth as desired. Heat the cream, brandy or stock in the pan, stir well to absorb all flavours. Blend into the paté.
5. Put the paté into a dish, cover with melted butter or foil, store in the refrigerator and use within two to three days.

Notes