The best pâté

First, finely chop the onion and garlic and chop the bacon. Here's a tip: if you like more intense flavours, use smoked bacon. Fry the bacon in a large frying pan. Then add the chopped onion and garlic.

Chop the liver into small pieces and add it to the pan when the onion is translucent. Season with salt, pepper, red pepper and cumin. Here's a little trick: if you want a tasty and juicy pâté, don't skimp on the spices!

Cook over a medium heat until the liver is tender. When ready, leave to cool, then place in a food processor or blender and puree until smooth. Add the chopped parsley and blend thoroughly. A personal recommendation: if you like fresh flavours, always use fresh parsley.

Put the finished pâté in a bowl and chill. Leave it in the fridge for at least an hour, but if you are patient, leave it overnight. This way the flavours will come together better and the end result will be much more succulent.