This can be made well, even a day or two, and kept in the fridge until needed. Preparation time 15 minutes plus 1 ½ hours baking and 8 hours of pressing

Ingredients

1 lb / 500 grams belly pork

2 rashers of streaky bacon

2 boned and skinned chicken breasts

4 oz/125 grams cooked spinach

2 tablespoons chopped parsley

1 tablespoon of brandy or sherry

1 egg

1 tablespoon of plain flour

Salt and pepper

4 more rashers of bacon.

Method

Either ask your butcher to mince the pork with the first two rashers of bacon or do it yourself . Chop the chicken finely and add to the pork mix. Squeeze as much water from your spinach as possible and chop it will. To the meats add parsley, brandy or sherry, egg and flour. Season – you will need plenty of pepper and a very little salt. Mix well. I f you are unsure about the seasoning fry a little bit and taste. Remove the rinds from the second lot of bacon and use the rashers to line a 1 lb/500 gram loaf tin and then pile in half the pate. Level of and then add the spinach before packing in the rest of the meat mix. Tuck any pieces of bacon over the top. Cover with foil and bake for 1 ½ hours at 180C/350 F/ or Gas Mark 4. Remove form oven and place a weight on top. The easiest way to do this is to use another loaf tin and fill it with something heavy. Leave it like this for at least 8 hours. Turn out and serve in slices with toast or French bread

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