Instructions: Wash the liver and trim off the bacon rind. Fry the bacon rind in a pan on the simmering plate until the fat runs then discard the rind. Fry the onion in the fat until transparent.

mince the liver and bacon 3 times or process until fairly fine.

Mix in the onion pepper coriander nutmeg and herbs.

Add the egg and mix well.

Grease and line a 1kg loaf tin.

Spoon the mixture in and cover with foil. Stand the loaf tin in the small roasting tin. Pour round hot water to come halfway up the tin.

Hang the roasting tin from the bottom runner of the roasting ovenand cook for 1 1/2 hours.

Remove from ovenand weigh down the top with weights or baked bean tins until cold.

This is an economical pate to make for informal lunches or picnics.

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