Spinach, Cognac, Garlic and Chicken Pate

Fry the bacon in a pan until it is only just done, then arrange around the sides of a 900 mL dish, leaving a couple of slices for garnish

Melt the butter in a pan and fry the onion and garlic until soft

Squeeze the spinach to remove as much water as possible, then add to the pan stirring until the spinach is dry

Preheat the oven to 180°C

Combine all the remaining ingredients, apart from any remaining bacon strips, in a bowl and mix well to blend.

Spoon the pate into a loaf tin and cover with the remaining bacon

Cover the 10 with a double thickness of foil and set it into a baking pan.

Pour 2.5 cm of boiling water into the baking pan. Bake for about 75 minutes

Remove the pate and let it cool

Put a heavy weight on top of the pate and refrigerate overnight