I love paté and have made straight chicken liver paté a few times – but this one also had smoked bacon and red wine in, so thought I’d give it a go as it seemed an interesting flavour combination. The deep flavour of the wine and smokiness of the bacon comes through, making this the perfect paté for someone who doesn’t like the iron-y taste of chicken livers, as it does temper it. I however, like a good iron-y paté.

Serves 4

Ingredients

• 150g unsalted butter
• 1 tbsp olive oil
• 1/2 large onion, chopped
• 1 garlic clove, chopped
• 2 rashers unsmoked bacon
• 3 rashers smoked bacon
• 225g chicken livers, trimmed of sinew and fat
• 1 tbsp red wine

Instructions

1. Clarify some butter. Put 50g butter of the butter over a low heat until the milk solids begin to sink to the bottom. Strain off the golden butter at the top and reserve.
2. In a seperate pan, melt the remaining butter.
3. Heat the olive oil in a frying pan and cook the onion until soft, add the garlic then cook for another minute.
4. Add the chopped bacon and chicken livers and cook until brown. Add the wine and reduce by half.
5. Blend until smooth. Add the melted butter in a slow but steady stream.
6. Pass it through a sieve and portion into ramekins. Top with clarified butter and refrigerate.