Pork Liver Pâté

• 800 g (1 lb 12 oz) pork livers, soaked in milk overnight

Drain and wash the pork livers thoroughly under cold running water. Pat dry with paper towels. Carefully trim away any veins, then dice into 2 cm (¾ inch) chunks.

In a large frying pan, heat the vegetable oil over a medium–high heat. Add the liver in batches, making sure you don’t crowd the pan. Do not stir! After 1 minute or so add the garlic. At this stage, the liver should be partial