dice onion, garlic and bacon. Fry onion and galic in a pan with some butter until onion begins to turn clear.

Turn pan heat down to medium, add bacon and livers and cook for approximately 10-12 minutes stirring frequently.

Add 1/4 of a cup of stock, making sure to scrape anything that may of stuck to base of pan, add salt and pepper to taste. cook for a further 3-5 minutes making sure livers are cooked.

Remove from heat and allow to cool enough to go in blender.

Pour mixture in to blender an blend till you have a smooth paste, add cream and blend through.

divide mixture between containers allow room for gelatine.

Follow directions on gelatine box, I use 'Davis Gelatine' sachet's, as they allow you to flavor your gelatine, I like to add the remainder 3/4 cup of stock, salt & pepper to taste, finely diced parsley & chives stirring well.

Pour gelatine mixture over pate evenly and place containers in fridge to set over night.

Enjoy on toast or use as you would store brought pate an dips, use within 5 days. Pate can be frozen until needed (will store for up to 6 months).