Chicken Liver and Mushroom Pâté

• 1 lb (450 g) chicken livers
• 4 oz (100

Wash the chicken livers in cold water, then trim and place in a saucepan. Remove the rind and chop the bacon rashers. Remove the papery coating and chop the garlic. Add the bacon, onion, garlic, thyme, bay leaf, a seasoning of salt and pepper and the stock. Bring up to the boil, then lower heat, cover with a lid and simmer gently for 10 minutes. Draw the pan off the heat and remove the bay leaf