The lamb liver is the only liver I could find, chicken liver would be more traditional. I also took the liberty of throwing in a thin layer of delicious Spiced Apple purée to counter the rich gamey flavour of the Pâté.
1)Fry about 450g of lamb liver in some goose fat (it's basically Christmas so you can cook anything in goose fat) until it's well cooked but still a bit pink in the middle. Transfer to a food processor with a slotted spoon and keep the fat behind.
2)In the fat, fry a chopped onion and 4 crushed cloves of garlic, some chopped rosemary and sage and cook until soft. Add 100g of smoked bacon lardons and cook until the bacon reduces and season well.
3)Put the onion mixture into the processor with 100ml double cream, a splash of Worcestershire sauce and 50g raisins and blend until as smooth as possible. Leave to cool.
4)Cook 4 peeled and chopped dessert apples like Cox with a splash of white wine vinegar, a pinch of muscovado sugar and some ground cloves and cinnamon. Cook until soft. Mash by hand or purée with a hand blender until smooth.
5)Layer the apples in the bottom of some well-washed jars and top with the Pâté. Melt some butter and leave the whites to settle; pour the clear fat on top. Leave to set overnight or a good few hours.
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