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Roll sleeves and mash liver! No one really knows what pâté even is, let alone how to make it. So imagine the faces of your guests as you serve them great wedges of the stuff, and tell them that you made it yourself. This is certainly not one for the faint of squeamish, but when you consider that the nearest supermarket-bought alternative weighs in at around twice the price, it’s worth a little liver bashing to make the saving. (Serves 6) 1 kg (32oz) chicken liver = £2 3 rashers smoked streaky bacon = 50p 3 or 4 garlic cloves (smoked ones if you can get them) = 25p 1 bay leaf Salt and pepper 1 (optional) glug of red wine First, remove any bits of fat and gristle from the livers Place in a pan, with the bay leaf and just cover with boiling water Boil for a minute, so they are part cooked and have released plenty of lovely juice Remove the livers and leave to cool slightly in a bowl Add the wine to the liquid (if you’re using it) and then boil down until about 3 tablespoons remain Get your hands in the bowl and knead the livers into a mush Cut the bacon up very small and fry gently in a little bacon fat until it’s the crispy side of brown Crush the garlic and fry very gently to soften without browning Add all the remaining ingredients to the livers and stir thoroughly Put the mixture into a suitably sized pot or a couple of ramekins, cover with foil and cook in a very low oven – about 120° C for about 30 minutes, or until it feels set when prodded Allow your pâté to cool, and spread all over your best baguette or mighty white Best served at room temperature The Sums: TOTAL: £2.75 makes about 500g Compared to: Sainsbury’s chicken liver pâté 170g, £1.18 Waitrose chicken pâté 170g, £2.25 Uncle Chris’s top tip: Choose pale coloured livers if you can; they’ll have the best flavour. And try adding a slosh of cream to the other liquids, for added richness. - http://www.thriftygobbler.com/50/

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