Stretch about half the bacon rashers with the back of a knife, use these to line the inside of a greased 450g (1lb) loaf tin.

Mince the remaining bacon finely with the pig's liver and onions.

Turn into a bowl and beat in garlic, add a little salt, plenty of pepper, egg and brandy.

Spoon mixture into a tin, pressing well into the corners. Fold the ends on the bacon over the top.

Place tin into roasting pan containing 1½" hot water.

Cook in a preheated oven, 180°C, for 1¼ - 1½ hours.

Remove from water bath, allow to cool a little, cover with weighted plate covered in foil to fit tin. Leave until cold, cover tightly and chill.

Turn out from tin and garnish with slices of egg, cucumber or bay leaves.