Pork & liver pâté

serves 8
ingredients
350g/12oz streaky bacon rashers
225g/8oz pork shoulder, roughly
chopped
225g/8oz pork sausagemeat
225g/8oz pig’s liver, chopped
1 small onion
2 garlic cloves
1 tablespoon chopped fresh
oregano
1 tablespoon chopped fresh thyme
3 tablespoons marsala
salt and ground black pepper

• Preheat the oven to 170°C/325°F/Gas mark 3.
• Grease a 450g/1lb loaf tin. Line with the bacon rashers, reserving a
few for the top.
• Put the pork shoulder in a food processor and chop until fine. Add the
remaining ingredients, and blend for 30 seconds until smooth.
• Add the mixture to the loaf tin, smooth the top and cover with the
reserved bacon rashers. Cover with foil.
• Put the loaf tin in a larger baking tray half-filled with boiling water.
Carefully transfer to the oven, and bake for 11⁄2 hours or until firm.
Remove from the oven and take off the foil. Cover the pâté with
greaseproof paper, and set a heavy weight on top such as a plate. Chill
overnight in the refrigerator. Serve in slices at room temperature.