700g trimmed chicken livers
2 eggs
2 egg yolks
4 springs thyme (roughly chopped)
400ml white wine
150ml white wine vinegar
1 shallot
4 garlic cloves (diced)
nob of butter
pinch of soft brown sugar
healthy pinch of salt
150g streaky bacon (sliced thinly)

Pre heated oven to 140C

1 Heat a medium-sized pot to medium heat, add butter and cook until golden. Add shallot, garlic and thyme and saute until translucent.

2 Add the brown sugar and caramelise.


3 Add white wine and vinegar and reduce to 150ml and strain.

4 While waiting for the reduction, lightly oil or butter your terrine mould and line with the streaky bacon. Let it drape over the side so it does not fall back into the mould.

5 Now put your livers, eggs, reduction and salt into a liquidiser and liquidise.

6 Strain into the terrine mould, tap on to the bench to release air bubbles and leave to sit for 10 minutes, tapping every now and again. Place the mould into a roasting tray and pour boiling water into the tray until half way up the terrine mould.

7 Cook at 140C for 10 minutes. Lay some bacon on top of the exposed pate and cook for another 30-40 minutes at 140C.

8 Take out of the oven and rest at room temperature for ½hour then set in the fridge overnight.

Turn out the next day and enjoy.