Chicken Liver Pâté

6 slices streaky bacon, chopped ½ cup red onion, roughly chopped 50 g butter

2 cloves fresh garlic, chopped

500 g chicken livers, trimmed and patted dry

2 tsp fresh thyme leaves

1 tbsp salt freshly ground pepper to taste 2 tbsp Cointreau or whisky

¼ cup cream Heat a large heavy-based frying pan. Fry bacon and onion for 3–4 minutes until golden and set aside. Melt butter in a pan, add garlic, livers and thyme. Sauté for 4–5 minutes until livers have colour but are just cooked and slightly pink in the middle. Season with salt and pepper.

Deglaze the pan with Cointreau or whisky, beware you might get some flames! Add bacon mix back to pan, stir in cream and remove from heat. Put batches into a blender, blitzing until completely smooth. Pass through a sieve and set in fridge for an hour.

Serve with crackers and onion jam.