400g liver (we used chicken liver for this, but you can try lamb’s or calf’s liver)
8 rashers of unsmoked streaky bacon, cut into small pieces
½ onion, finely chopped
2 egg yolks
1 tsp mixed herbs
1 tbsp fresh rosemary, finely chopped
Freshly ground black pepper
Pan fry the liver in coconut oil over a medium heat for 10 minutes or until cooked to your liking, then set aside to cool.
Pan fry the onions and bacon in coconut oil over a medium heat for 8–10 minutes.
Place the liver, bacon and onion in a food processor or blender and add the egg yolks, mixed herbs and
rosemary. Blend until all the ingredients are combined and the mixture has a completely smooth consistency.
Place the mixture in a dish lined with greaseproof paper and put in the refrigerator for a couple of hours
to set. Serve with vegetable crudités.