Prep

1. Drain the livers if you need to. Blot them dry on kitchen paper. Sit them on a board. Use a small sharp knife to cut away any fat or discoloured attachments. Discard. If the livers are very large, chop into bite sized pieces.
2. Wash your hands. Finely chop the shallots on a separate board with a different knife. Crush the garlic. Slice the bacon thinly.

Cook

1. Put a frying pan on to low heat. Add the butter. Once it melts, add the shallots and garlic. Cook for 5 minutes stirring, until it softens without colouring. Increase the heat a little.
2. Add the bacon. Cook, stirring for 4 minutes. Increase the heat a little.
3. Add the chicken liver. Cook, stirring for a few minutes until the pieces are browned on the outside but still a little bit pink inside.
4. Increase the heat. Add the Jack Daniels, brandy or juice. Allow it to sizzle for a couple of minutes to finish cooking the liver. Add the herbs and season lightly (the bacon is already salty). Set aside for 3 minutes.
5. Tip the liver mix into a food processor. Add the cheese plus a really good squeeze of lemon juice. Blitz until the mix is smooth and creamy. Taste and adjust the seasoning/lemon. Add more cheese for a smoother pate. Spoon into a bowl or a clean jar. Leave a little room at the top for the butter seal. Let the pate cool for 5 minutes.
6. Melt the extra butter in a small pan. Pour it over the top of the pate. You can add a few peppercorns or a bay leaf if you want it to look special. Chill. The flavours develop. This keeps, sealed, for a week.

Plate

1. Serve with pickles, bread, crackers or to make melba toast: Pre-heat the oven to 150C/300F/gas 2. Toast a few slices of a regular white loaf. Remove crusts. Cut sideways through each slice so you can peel the two sides apart. Bake on a tray for 10 minutes or until curled, browned and crisp. Watch they don’t burn. Store when cool in an airtight tin.
2. Scoop the pate out with a spoon or cut out as much as you need.