Ingredients
- 3 x free-range chicken supremes, skinned
- 100g free-range chicken livers, trimmed
- 180g pork belly(fatty), minced
- 1½ teaspoons of salt
- 2 teaspoons of ground black pepper
- Grated zest of an unwaxed lemon
- 2 x shallots, peeled and finely chopped
- 2 x sprigs of lemon thyme, chopped
- 50g shelled pistachios (blanched)
- 20-25 thin rashers of streaky bacon, depending on the size of your mould
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