Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5

Rinse the liver and roughly chop. Chop the bacon.

Place the liver in the food processor and pulse until it is chopped but not pureed. Transfer to the mixing bowl.

Repeat with the bacon and add the pork mince, dried herbs, seasoning, butter, brandy and cream.

Lightly crush the juniper berries with the back of a spoon and add them to the bowl.

Mix well.

Line the base and the long sides of the loaf tin with the parchment paper, leaving enough of an overhang to fold up to seal and to use as a handle for easy removal.

Place the fresh herbs along the bottom.

Add the meat to the tin, pressing into the edges and corners with the back of a spoon, leaving the surface level.

Fold the paper and add a piece of foil to loosely cover the top.

Place the loaf tin in the roasting tin and enough boiling water to come over halfway up the sides.

Bake for 2 hours.

Remove from the water bath and cool for 2 hours.

Add a few tins to the top (rectangular fish tins work well), and refrigerate for 2 days.

Remove from the fridge 30 minutes before serving.

Use the parchment paper to lift from the tin and remove any excess fat or jelly with knife.

Turn over then slice and serve.