Ingredients

•   streaky bacon, stretched, to line mould
•   nutmeg
•   cumin
•   black pepper
•   salt
•   thyme
• 1 tsp onion, cooked, very finely chopped
•   pork mince
•   leeks, part cooked, sliced
•   lamb's liver, thinly sliced

Method

1. Line a mould with stretched streaky bacon.
2. Mix spices — nutmeg, cumin, black pepper, salt, thyme — and very finely chopped teaspoon of cooked onion. Add to pork mince, then add part-cooked sliced leeks. Mix thoroughly with hands.
3. Layer in the bacon-lined mould: start with a layer of pork mince mix, then add thin strips of lamb's liver, then cover with layers of pork mince mix, another liver layer, then top with mince.
4. Place in an oven dish half full of water (bain marie). Put on lid. Cook in oven for 1½ hours.
5. Remove from oven, cool, then take off lid and put on weights until the next day. Store in fridge.
6. Slice and serve with toast and pickles etc.

Notes