We used Hugh Fearnley Whittingstall's butchers recipe for this - as it is available elsewhere on the internet I have decided it will not breach copyright to list it here. I have changed the process slightly to reflect what we did (so even if noone else wants to try it we will know next year what to do)
1kg very fresh pig's liver (or chicken liver or venison liver)
500g fat pork belly (or top-notch sausagemeat)
1 onion
2 tbsp chopped sage
100g fresh breadcrumbs
1-2 garlic cloves, peeled and crushed
1 wine glass port (or brandy)
1 big pinch ground nutmeg or mace
1 tsp sea salt
Freshly ground black pepper
Preheat the oven to 170C/325F/gas mark 3. Peel any membrane from the
liver and trim out any tough ventricles. Put the pork and liver
through a mincer and finely chop the onion. Mix together with all the other ingredients in a bowl.
Transfer in to disposible 1/2 liter trays
Cook for 2 hours or until firm then allow to cool fully, press with a weight in the fridge overnight and freeze in the morning.
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