Chicken Liver and Bacon Pate

Chicken Liver and Bacon Paté

8oz chicken livers.

1 onion chopped.

1 clove garlic crushed.

1/2 teaspoon mixed herbs.

Salt & black pepper.

4oz bacon medallions, chopped.

Tub of very low fat plain fromage frais.

Put onion, bacon, garlic & herbs in a non-stick pan and fry in fry light (or oil allowance) until the onion is soft, add liver and cook for about 7 mins. 

Put everything in blender and blend until smooth.  Add fromage frais a spoonful at a time until the consistency is the same as shop bought pate.  

Put into a dish and refrigerate until required.