Chicken Liver Pate

Peel the garlic and onion, remove rind from the bacon. Roughly chop the garlic, onion, liver and bacon and fry gently in some of the butter until cooked through. Puree in food processor or blender, adding extra liquid if necessary. Stir in the remaining butter cut in small pieces while the pate is still hot. (I simply put it in the processor at the same time as the other ingredients; this works fine). Turn into serving bowl and store in the refrigerator when cold.