ingredients

10 oz bacon

5 oz skinned turkey legs meat take off bone

7 oz chicken livers

1 onion quatered

12oz pork belly skinned diced

3 garlic cloves

6 juiniper or all spice berries roughly crushed

one and i/2 cups fresh breadcrumbs

3 tablespoons port medira or sherry

Salt andpepper

Method

Sketch the slices of bacon until half a long again using a blade of large knife. Usethe bacon to coverthe base and size of 2 lb loaf pan so that the slices butt togeherand hang over the pan. Keep back a few slices . keep back a few slices of the top.

Mince or finely chop the turkey, chicken livers, and onion in a food processorthen mix in the bol in the pork belly, garlic , thyme and juiper or all spice Stir in the breadcrumbs , apricotsand fortified wine. Season well.

Spoon the mixture into the bacon lined pan thenfold the overhang slices over the top . Cover with foiland put the roasting pa n to come halfwayof the loaf pan. Cook the pate in a preheated pan for 1 and 3/4 hours with a skewer.

Or until the juices run clean when the pate is piered with a skewer. Discard the water . Place a small cutting

board on top of the pate andweigh down to press it. when coldchill the pressed pate overnight .

Cut into thick slicesand serve with radishes saladand crusty bread.

For bandiedduck patewith pricked walnuts omit the turkey an ad 1 lb skin diced duck meat 3 diced pricled walnuts instead of diced pricled walnuts instead of the apricots and brandy instead of forfied wine .

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