2) Add the chopped bacon pieces and fry for a minute or so.
3) Add the garlic paste and tomato puree.
4) Add the chicken livers and fry gently until they are cooked on the outside and a little bit pink on the inside. Check this by cutting one open.
5) Once cooked put into a food processor with the cream, or use a stick blender to puree the liver mixture.
6) Fill up 5 ramekins and leave to cool, cover with cling film and place in the freezer.