Chicken liver parfait with smoked bacon

Preheat the oven to 110°C/gas mark 1/2

In a non-stick frying pan, sear the foie gras for 2 minutes until coloured and repeat for the chicken livers. Reserve to one side

In the same pan, sweat the bacon, shallots and garlic for 5 minutes until soft

Leaving the shallots, bacon and garlic in the pan, deglaze with half the port, half the sherry and half the brandy, lifting the meat juices and flavours from the bottom of the pan

Transfer the contents of the pan along with the reserved foie gras and chicken livers to a blender

Place the other half of the liquids into the pan and reduce by half

Add the reduced liquid to the blender and turn it on. Add the cubed butter, a few cubes at a time, as the mixture is blending. Blend for 3-5 minutes until the butter is fully incorporated (the mixture should become smooth and glossy). Pass the mixture through a fine sieve

Fold in the crème fraîche and pour into a terrine mould lined with a double layer of clingfilm

Place the terrine mould in a roasting tin and fill with water until it reaches halfway up the sides of the mould. Bake in the oven for 1 hour

Allow the terrine to cool to room temperature then place into the fridge to chill for 1 hour

Fry the bacon until crisp, then chop coarsely. Once the parfait is cool, scoop into a piping bag and pipe into 20 shot glasses. Sprinkle the crumbled bacon over the parfait and serve