chicken liver pate is a favourite all year round but particularly handy as a snack over Christmas

Chicken liver pate recipe was sent in by one of our readers, Linda Lalor

Ingredients

• One pound chicken livers-well cleaned and trimmed

• 6Oz (170gr) butter

• 1-2 cloves garlic

• 2-3 oz (85 gr) smoked bacon

• Sprinkle of thyme and parsley, 1 bay leaf

• Quarter pint cream (150ml)

• 2 tablespoons Brandy

Method

1. Fry bacon in 3oz butter for 4 minutes over medium heat.

2. Add extra 3oz of butter with the chicken livers, herbs and bay leaf, continue to fry for 5 minutes.

3. Remove bay leaf and whizz the brandy and cream into the mixture.

4. Serve with brown bread.