Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
Prep:20 mins
Serves 4
250g chicken livers2 shallots, finely choppedlarge handful flatleaf parsley, leaves very roughly chopped1 tbsp capers, rinsed and drained, roughly chopped2 tbsp olive oil3 tbsp sherry vinegar4 slices nice bread, such as sourdough1 tbsp plain flourlarge pinch cayenne pepper
STEP 1Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.STEP 2Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.STEP 3Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
