Chicken Liver pate

125g White Bread, crusts removed
1 Garlic Clove, coarsely chopped
225g Streaky bacon rashers, rinds removed, coarsely chopped
2tsp Chopped fresh thyme
400g Chicken Livers, trimmed
1 Egg
4 tbsp Brandy
½  tsp grated nutmeg
Salt and black pepper
60g butter, melted
1.25 litre (2 pint) loaf tin or terrine


Line the loaf tin with foil, leaving 5cm foil overhanging on each side.
Put the bread and garlic into the food processor and process into breadcrumbs.  Add the bacon and thyme and work until finely chopped.
Add the chicken livers, egg, brandy, nutmeg and salt and pepper to taste and puree until smooth.  Add the melted butter and puree again.
Put the pate mixture into the prepared loaf tin, level the surface and fold the foil over the top.  Place in a roasting tin, pour in boiling water to come about halfway up to the side of the loaf tin and bake in a preheated oven at 160 degrees C ( Gas Mark 3) for 1 hour to 1 hour and a half (mine took 1 1/2 hours to cook through. Make sure it is cooked all the way through.
Leave the pate to cool completely, then cover and leave to chill in the fridge overnight.
To serve, cut the pate into slices. Serve with chutney, salad and some crusty bread or hot toast.