Not really a WFO recipe but I made this yesterday and thoroughly enjoyed it! It's quite a list of ingredients but not difficult to make.
200 grams sliced chicken livers 500 grams minced pork 175 grams finely chopped pigs liver 1 onion finely chopped Ten chopped prunes ( optional) 4 tablespoon brandy 25 grams butter 6 crushed garlic cloves 1 teaspoon allspice 1/2 teaspoon grated nutmeg Sea salt Black pepper ( I used loads) Streaky bacon or pancetta to line the tin
Pour the brandy over the chicken livers and marinate for a few hours . Sauté the onions until soft in the butter Mix all ingredients except butter and chicken livers. If you want to test for seasoning fry up a little of the mix and adjust to taste. Line tin with bacon and put Half the Mixture in then the chicken livers season with s and p and add the rest of the mix. Cover with remaining bacon and put in a Bain Marie . With water half way up the tin. Cover with butter grease proof and cook for 1 1/2 hours at gas 4 or 180 c. Or until until the juices run clear. Leave to cool and refrigerate ( it's better the next day)