It takes a little time and organization to make this country pate but especially since we all eat less healthy organ meat these days, home-made pate provides a wonderful nutritious way to get food rich in important vitamins and micronutrients: A, D, E, K1 & K2, B12, folic acid, and minerals such as copper and iron are all present. 
        For more on the benfits of eating liver, read Chris Kresser's article entitled:  "Liver: nature's most potent super food."

Directions

• Put the minced meat and liver in a large bowl and sprinkle with the brandy, spices, thyme and garlic. Mix well, cover and refrigerate for atr least one hour.
• Melt the butter in a small frying pan and gently fry the shallots until soft but not coloured; add the chopped garlic for the final 2 minutes. Stir this into the meat mixture along with the egg, cream, salt, pepper and peppercorns.
• Heat the oven to 170°C and boil the kettle.
• Line a 25 cm bread or pate tin with pancetta as shown in the photo.
• Carefully spoon in the mixture. Cover top tightly with greaseproof paper and put in a roasting tin on the middle shelf of the oven. Pour in boiling water to two thirds of the way up the terrine.
• Bake for about 70 minutes until the internal temperature reaches 70-75°C. Remove from the water bath.
• Place a foil container or similar sized baking tin on top of the terrine; weigh down with three tins and allow to cool.
• Refrigerate, but keep up the pressure from the tins on top for several hours before serving.
• Slice a thin knife around the edges if needed to loosen the pate and slice up as desired.

Ingredients

• 150 gm of thinly sliced pancetta (for lining)
• ​250g coarsely minced pork
• 250g pork belly, minced
• 250g calf or lamb liver, chopped/minced. Pork & beef liver fine too - slightly stronger taste.
• 5 tbsp brandy
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves

Lower carb adaptation of the original recipe published in The Guardian by Felicity Cloake.

• 2 sprigs of thyme or lemon thyme - chopped leaves
• 2 cloves of garlic, finely chopped
• 50g butter
• 2 shallots, finely chopped
• 1 egg, beaten
• 2 tbsp double cream
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp red or green marinated peppercorns