Chicken & Pork Pate

• 3-chicken breast without skin
• 100g-chicken livers
• 180g-pork mince
• 1tsp-salt
• 2tsp-black pepper
• zest of 1 lemon
• zest of 1 lime
• 2-shallots or 1/4 red onion chopped finely
• 50g-pistachios crushed
• 20slices-streaky bacon

1.Preheat your oven (180c/gas mark 4).

2.Cut the breasts into large chunks (set aside).

3.Mix chicken livers, zest, shallots/onions and pistachios into the pork mince, season with the salt and pepper.

4.Line a loaf tin with the bacon, leaving enough overhanging to cover chicken & pork pate.

5.Press the mince mix and the chicken pieces in to the loaf tin and cover with the bacon.

6.Put the loaf tin into a roasting tin filled with enough water to reach half way up the side of the loaf tin (as though the loaf tin was in a bath).

7.Bake in the oven (1hr15mins).

8.When done, allow to cool overnight in the fridge.

9.Slice

serve with toast & salad

serves-6