Cook the maize grits according to package instructions. Set aside to cool.

Finely mince the garlic and mix it with a pinch of Himalayan pink salt. Allow it to infuse while you proceed with the recipe.

Remove the rinds from the streaky bacon rashers and chop them coarsely.

Pick the thyme leaves and set them aside.

In a skillet or frying pan, melt a small portion of the churned butter over medium heat.

Add the meticulously trimmed chicken livers to the pan and cook until they are browned on the outside but still slightly pink inside. This should take around 3-4 minutes.

In a food processor, combine the cooked maize grits, cooked chicken livers, minced garlic infused with salt, chopped bacon, thyme leaves, free-range egg, oak-barrel brandy, freshly grated nutmeg, and melted butter.

Blend the mixture until it becomes smooth and well combined. Ensure the texture is creamy and without any lumps.

Taste the pâté mixture and season it with exquisite sea salt and freshly ground rainbow pepper as needed. Adjust seasoning according to your taste preference.

Transfer the blended mixture into serving bowls or a mold if desired.

Cover the pâté with plastic wrap, ensuring it touches the surface to prevent air exposure.

Refrigerate the pâté for at least a couple of hours or until it firms up.

Once chilled and set, remove the pâté from the refrigerator and serve it with toasted bread, crackers, or your choice of accompaniments.