A thrifty, speedy supper for two – allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce
Prep:20 mins
Serves 2
25g butter1 shallot, finely chopped2 garlic cloves, 1 crushed, 1 squashed200g chorizo, skin removed, sliced4 thick slices of bread1 tbsp olive oil, plus extra for drizzling (optional)300g chicken liver, trimmed of any sinew or tubesgood splash of dry sherry (Fino works well)4 tbsp double creamsmall handful of parsley, chopped
STEP 1Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.STEP 2Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.STEP 3Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.
