Soak the chicken breasts cut into strips with a cup of sherry. I use Harvey Bristol cream.

Start by chopping the onions. Add in the minced meat and removed the sausage casing and use the sausage meat. Seasoned with mixed herbs, salt & pepper and any other herbs you fancy.

Mix well and add in the sherry from your soaking chicken. (soaked chicken in just sherry the night before or for at least 3 hours)

Add in generous big tablespoon of two of good brandy if you wish. Then top with more bacon strips.

Wrap in tin foil and place into 180C fan oven for at least 50 minutes. Place a pan under your tin as oil will seep out.

Remove from oven then place a chopping board on top and sits some tins to weigh it down overnight. (Refer to Pic)

The next morning un-mould, wrap in cling film and place into fridge to chill. Then slice with a sharp knife to serve.

You can serve either chilled straight from fridge or slice nicely then let it come to room temperature.

Serve with something slightly sour as this will cuts through the richness of the pâté. A chutney or plum compote is good and serve with a shot of whiskey is even better!

Also have some salads and breads or crispy thins biscuits.