Low-Carb Chicken & Bacon Pâté

Step 1Trim the chicken livers of any sinew.

Step 2Melt butter in frying pan and add onion, sauté gently until translucent. Add bacon and herbs and cook until bacon is done.

Step 3Place livers in pan and cook over a gentle heat until cooked. You want the livers to be just slightly pink in the centre but without any fluids seeping out. You will get juices in the pan, but this is normal, just make sure that they’re not oozing out of the liver still. Don't overcook them or they'll be grey and the texture will be grainy.

Step 4Once cooked, remove from heat and sit aside to cool. Add the orange or Cointreau and stir through, along with your salt and pepper.

Step 5Once cool, transfer the mixture to a food processor and blitz until smooth. Pass it through a sieve, for a super smooth finish.

Step 6Place the finished pate in the blender with about ¹/₄ cup of pouring cream and blend well, tasting and adding more cream as required, for a lighter tasting and fluffier textured finished pate. Season with salt to taste (or skip).

Step 7Refrigerate for approx. 2 hours to firm the pate up. You can also add a layer of melted ghee to seal the top. This will keep the pate fresh for longer.

Step 8Serve with crispy vegetables, as a dip with Keto Crackers, or spread on top of Keto Bread! Store, well covered in the refrigerator for up to 5 days. Can also be frozen.