Herb Pate

450 g/l lb pig's liver, coarsely minced
100 g/4 oz lean bacon, derinded and coarsely
minced
2 cloves garlic, peeled and crushed
1 egg, beaten
3 tablespoons beef stock
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon snipped chives
salt
freshly ground black pepper

Put all the ingredients in a bowl and mix well. Press the mixture into a small casserole, then cover with a lid or foil. Stand the casserole in a roasting tin and pour in enough water to conic 2.5 cm/I inch up the sides of the pan.

Bake in a preheated moderate oven (180 °C/ 350 °F, Gas Mark 4) for 11/2 hours. Leave to cool, then cover the I-ice with clean foil, put a heavy weight on top, and leave in the refrigerator for 24 hours. Serve with toast or salad.

SERVES 4