Chicken liver pâté

500 g chicken liver

150 g unsmoked back bacon

1 white onion

2 cloves garlic

Sprig Thyme

250 g unsalted butter

Extra virgin olive oil

Salt

Ground black pepper

50 ml brandy

50 ml port

Fry diced bacon, onion and garlic with sprig of thyme until golden brown. Remove the sprig of thyme and keep the excess liquid in the pan. Dice this mixture until very fine in a food processor and keep to the side.

On a medium heat fry the liver with the sprig of thyme in the same pan as before until lightly brown and flambé with the brandy. Once the flames have gone add the port and season well.

On a low heat just melt the butter. If it overheats it will split and it will be spoilt.

Blend the liver in a food processor until smooth after removing the thyme. Gradually add half of the liquid butter. Once it is fine add the bacon paste and mix well. Pour the pâté mix into serving dishes and let slightly cool down. Pour the butter over the top and set in the fridge until serving.

Serve with Melba toast/ crackers with choice of chutney.