1 tbsp butter, plus extra for greasing
1 small onion, peeled and finely diced
50g (2oz) dried natural breadcrumbs
2 tbsp double cream
2 tbsp Marsala or brandy (optional)
125g (4½oz) pork mince
2 fresh sage leaves
1 fresh thyme sprig, leaves only
A small pinch of mace
Sea salt and freshly ground black pepper
Pick over the livers, trimming any membranes away. Butter a small loaf tin or ovenproof dish that will fit into your slow cooker dish.
Melt the remaining butter in a frying pan over a medium heat. Add the onion and sweat for about 5 minutes or until soft. Remove from the heat and add the breadcrumbs, cream and Marsala or brandy. Set aside for about 5 minutes.
Place the onion, soaked breadcrumbs and all the other ingredients except for one of the sage leaves in a food processor and blitz until it reaches your preferred consistency. Place one of the sage leaves, attractive side down, into the bottom of the prepared tin or dish, then spoon the pâté mixture over the top, season with some salt and pepper and level the surface. Cover with a double layer of buttered foil.
Place the tin or dish in the slow cooker dish and carefully pour enough boiling water around the outside to come about one-third of the way up the sides of the tin or dish. Cover with the lid and cook on high for about 2 hours or until firm to the touch. Remove the tin or dish from the slow cooker and leave to cool completely before unwrapping and turning out. Cut into slices and serve with hot toast.
FARMHOUSE PÂTÉ
Try this rustic pâté served with crusty bread and pickles.
Preparation time: 20 minutes
Cooking time: 3–4 hours
Makes 1kg (2lb 4oz) terrine (about 10 slices)
12 rashers smoked streaky bacon
400g (14oz) chicken livers, rinsed
500g (1lb 2oz) pork mince
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp finely chopped fresh thyme leaves
½ tbsp finely chopped fresh sage leaves
2 shallots, peeled and finely diced
Sea salt and freshly ground black pepper
2 tbsp brandy
1 large egg, beaten
Line a non-stick 1kg (2lb 4oz) loaf tin with 6 bacon rashers, placing them next to each other horizontally so that the ends of the bacon overhang each side of the tin and the base is completely covered.
Roughly chop 3 of the remaining bacon rashers and 300g (10oz) of the chicken livers and place them in a large mixing bowl. Add the mince and mix well with your hands until the mince is very smooth. Mix in the herbs, the shallots, 2 teaspoons of salt, the brandy and egg.
Spoon half of the mixture into the tin and press down into the corners with the back of a spoon. Place the remaining chicken livers in a single layer over the top and season with some salt and pepper. Cover with the remaining mince mixture and press down again. Cut the remaining bacon rashers in half and lay them horizontally across the base of the terrine, then fold the overhanging ends of bacon over the top to seal everything in neatly. Cover tightly with a layer of parchment paper then foil.
Place the tin in the slow cooker and carefully pour enough boiling water around the outside to come halfway up the sides of the tin. Cover with the lid and cook on high for 3–4 hours or until the mixture is firm and the juices run clear when tested with the tip of a knife. Remove the tin from the slow cooker and leave to cool slightly before unwrapping. Drain off any excess fat, then leave to cool completely. Serve in thick slices.
DUCK CONFIT WITH SUGARED PISTACHIO, ORANGE AND POMEGRANATE SALAD
This dish looks great, tastes great, and is great!
Preparation time: 10 minutes, plus chilling
Cooking time: 2 hours
Serves 4
4 free-range duck legs
Sea salt and freshly ground black pepper
4 fresh thyme sprigs
50g (2oz) pistachios
1 tbsp golden caster sugar
200g (7oz) mixed baby salad leaves
2 spring onions, trimmed and finely shredded
1 pomegranate, halved
1 orange, cut into segments
Extra virgin olive oil, for drizzling
Rub the duck legs with 4 tablespoons of salt. Cover and place in the fridge for at least 1 hour. Dry the legs with kitchen paper, removing excess salt.
Place the thyme in the slow cooker dish and rest the duck legs on top. Cover with the lid and cook on low for 2 hours or until the duck is bathing in a pool of its own fat. Put the duck into a shallow dish together with the herbs and pour the liquid fat over the top to cover the duck completely. Leave to cool, then cover and chill until needed. It will keep for 2–3 days.
Thirty minutes before eating, remove the duck from the fridge. Put the pistachios and sugar in a small heavy-based saucepan and place over a high heat for 1–2 minutes until the sugar has just melted. Remove from the heat and stir to roughly coat the nuts in the caramel. Allow to cool, then roughly chop. Place the salad and onions on a large platter. Using a fork, release the seeds from the pomegranate, discarding any of the bitter white membrane. Scatter the seeds and orange segments over the salad.
Remove the duck from the now solidified fat and scrape off all the fat and skin. Using 2 forks, shred the flesh into bite-sized pieces and scatter the meat over the salad. Drizzle with a little olive oil, add seasoning to taste and scatter with the sugared pistachios. Serve straight away.
CREAMY BEETROOT SOUP
Beetroot makes a great soup, but when it’s slow-cooked first it’s even better! Serve with crusty bread.
Preparation time: 15 minutes
Cooking time: 4 hours
Serves 4
Vegetarian
4 fresh raw beetroot, about 450g (1lb) in total, peeled and diced
1 potato, about 100g (3½oz), peeled and diced
1 onion, peeled and diced
1 tsp caraway seeds, plus extra to serve
1 litre (1¾ pints) hot vegetable stock, plus extra if needed
Sea salt and freshly ground black pepper
200ml (7fl oz) crème fraîche
Place the beetroot, potato and onion in the slow cooker dish. Add the caraway seeds, stock and salt and pepper and mix well.
Cover