Michel Roux served up tasty pate grand-mere with chicken liver, pork belly and pistachios on Michel Roux’s French Country Cooking.

The ingredients are: 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) and 20-25 thin rashers of streaky bacon, depending on the size of your mould.

See recipes by Michel in his book titled: The French Kitchen: 200 Recipes From the Master of French Cooking available from Amazon now.