• 25 g onion (chopped)
  • 50 g butter
  • 2 streaky bacon rashers (chopped)
  • 100 g chicken livers
  • 1 clove garlic (crushed, if you don’t like too garlicky a flavour, make it 1/2 a clove)
  • nutmeg and pepper to season
  • 2 tblsp brandy or sherry
  • 2 tblsp cream


  • Sauté the onion and rashers in the butter for 2-3 minutes.
  • Add the livers, turn the heat up a bit, and cook for 3-4 minutes, stirring occasionally, until the livers have stiffened a bit but are still pink on the inside.
  • Add all the remaining ingredients, allow to bubble for a minute or two, then remove from the heat and tip into a blender.
  • Whiz it up until smooth, scrape into a small bowl, cover and refrigerate.