Recipe

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• 500 g pigs liver, chopped
• 200 g bacon, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 200 g pancetta, thinly sliced
• 1 lemon , zest of
• 1 tbsp fruit jelly (mine is guava)
• 1 tbsp parsley, chopped
• 80 ml rose wine
• 12 peppercorns, crushed
• 6 juniper berries, crushed
• 1 bay leaf

• 1 Line a square tin ith the pancetta, reserving a couple of slices for the top.
• 2 Mix all the Paté Ingredients together, season lightly and spoon into the tin. Fold over the sides and arrange the remaining Pancetta on top. Tuck in the Bayleaf and cover tightly with tin foil.
• 3 Put this into a Bain Marie and then into the oven at 180 degrees for 1 1/2 - 2 hours. I removed the foil towards the end to give the top time to brown a little.
• 4 Once it comes out press the Paté with some weights (i.e. tinned beans) until cool, then refrigerate and it will be ready the next day. :-).