Course liver pâté recipe

Liver, heart and tongue from a pig

The liver will be about 1kg

Same weight of pork as the tongue

100g lard

1 onion

1 clove of garlic

200ml of milk

100ml of apple juice (or other fruit juice)

100ml brandy

1tbsp herbs de provence (or thyme or rosemary)

1tsp salt

1tsp white pepper

1tsp nutmeg

Mince all the meat

Fry the onions until soft and mince them too with the garlic

Mix everything together in a large bowl

Test the seasoning by frying a little of the mixture.

With a stick blender mix the gloop around until it is a lot smoother. When you cook it the bits seem to grow and won't stick together like pâté unless you have blended it quite a bit. But you want it to stay chunky still. You can get an idea how it will turn out by frying it. If you end up with a big pile of lumps then blend some more.

Put in to foil trays and cover with tin foil. Pile in a pan and simmer for about an hour, or put in a bain marie in the oven for similar time, It is cooked when 70C in the middle or when a knife is inserted the liquid that flows is clear not bloody.