How to make it
Fry the onions with some butter in a large, sizzling pan, until golden brown.
Toss the bacon and garlic into the pan. When cooked, sprinkle in the pepper, paprika and cumin, and fry for another minute to awaken the aromas.
Spoon the cooked onion, bacon and garlic onto a plate, and put to one side.
Arrange the livers in the pan, giving each one plenty of space to sizzle in the flavourful fat. Once the livers have browned on one side, flip them over, sprinkle with the salt, onion and garlic powders, then finish frying.
Add the onion, garlic and bacon mix back into the pan, along with the rest of the butter, then fry until it becomes a delicious, caramelised mess.
Scoop all the ingredients into a food processor and blitz. Check the consistency of your paste – if it’s a little too stiff, add a splash of chicken broth. Remember, you’ll need to spread it on your logs later. Pop the mixture into a container and leave to cool.
Take your bread and remove all the crusts (feel free to eat them). Then, spread one side of each slice with your favourite chutney and roll the slice lengthways.
Arrange your rolled bread on a serving board then spread each one with a generous layer of pâté.
Score the pâté with a fork to make them more log-like, then decorate each one with a small sprig of parsley and a few chunks of red pepper – just like holly and berries. If you’re feeling particularly festive, dust them with a little flour.