Take a loaf tin and line it with tin foil, ensuring there's enough foil to overhang on each side. This overhang will help in lifting the pate out later.

Preheat your oven to 160℃/140℃Fan/Gas 3.

Gather all your ingredients: maize grits (or polenta), garlic, streaky bacon (without rinds), fresh thyme, chicken livers, egg, brandy, nutmeg, melted butter, salt, pepper, finely chopped onion, and fresh parsley.

In a food processor, combine the maize grits, chopped garlic, streaky bacon, thyme, chicken livers, egg, brandy, nutmeg, salt, and pepper. Blend until the mixture is smooth.

While the processor is running, gradually add the melted butter to the mixture. This will help in achieving a smooth consistency.

Next, add the finely chopped onion and fresh parsley. Continue blending until everything is well combined and smooth.

Transfer the blended mixture into the prepared loaf tin, ensuring the surface is leveled with a spatula.

Fold the overhanging foil over the top of the pate, covering it completely.

Place the foil-covered loaf tin into a larger roasting tin. Pour boiling water into the roasting tin, ensuring it comes up halfway on the sides of the loaf tin. This water bath will help in even cooking and prevent the pate from drying out.

Carefully place the roasting tin with the pate mixture into the preheated oven. Bake for approximately 1 hour, or until the pate is cooked through.

After an hour, insert a skewer or sharp knife into the middle of the pate. If it comes out clean, the pate is done.

Allow the pate to cool completely in the tin. Once cooled, cover it and refrigerate overnight. Chilling helps the flavors to develop and the pate to set.

When ready to serve, carefully lift the pate out of the tin using the foil overhang. Slice it into portions and serve with your favorite accompaniments such as toast, crackers, or crusty bread.