Pork liver pate

Here is something that will go a long way. It's very rich and livery, and compared to supermarket fare (which has a large amount of fat), it doesn't really spread to easily. You'll need to slice it instead.

500g minced pork
400g pork liver
100g fresh breadcrumbs
Level tbsp dried rosemary
2 tbsp coarse salt
2 cloves garlic
Knob of butter
1 medium onion
Half tsp ground nutmeg
Splash of port wine
2-3 slices of bacon

1. Heat your oven to 150C.
2. Finely chop the liver, add to a large bowl and mix in the minced pork and breadcrumbs.
3. Add the rosemary, generously season with salt.
4. Finely chop the garlic and mix in.
5. Finely chop the onion. Add the butter to a frying pan, melt, and gently fry the onion til translucent.
6. Mix in the nutmeg and port wine, and knead together with your hands.
7. Taste test - Take a small amount of the mixture and gently cook in a frying pan and allow to cool before tasting. Season as necessary.
8. When satisfactory, spoon the mixture into a terrine dish or bread tin. Add 2 or 3 slices of bacon on top and cover. Then put this in a larger roasting tin, and add boiling water to 3/4 way up the terrine dish / bread tin.
9. Cook in the oven for 90 minutes.
10. When done, remove and replace with tin foil. Place a weight on top to press the pate for 12-24 hours.
11. Leave in the fridge for a couple of days for the flavours to 'mingle'.

This will go nicely on some bread or toast as a starter, with a good dry Amontillado sherry.