Liver, it’s good for you. Try to eat some.

First fry up a couple of rashers of bacon till its crispy. Then remove to a plate with kitchen towel on it. In the bacon fat, fry up one or two onions over a gentle heat, then add a couple of cloves of chopped garlic and some fresh thyme. Once the onion is nice and soft and turning brown add a good slug of Marsala wine, the alcohol will burn off and this improves the taste no end! After a couple of minutes, add the chicken livers. I tend to use about ten livers (or a whole pack of shop bought – Waitrose do organic chicken livers which I tend to use).

Once the livers are no longer pink inside then take off the heat. Let cool slightly and then blitz in a food processor for a minute or so.

Place in a ceramic pot and add the crispy bacon on top. Let cool slightly and then cling film the pot making sure to press the film does onto the pate. Leave the pate overnight before tucking in.

Eat it with crudités or There are some good AIP cracker recipes out there.

It’s hard to make liver look appetising but this recipe does taste really good!