Serves 2


12 Chicken livers

2 medium shallots, chopped

2 cloves garlic, chopped

50ml of Madeira

50ml of Verjus

A drizzle olive oil


Black pepper

Handful of flat parsley

Crusty bread, sliced


Begin by softening the shallots and garlic in a pan with olive oil for 2 minutes.

Pour in the Madeira and Verjus let this reduce down until it becomes syrupy, then transfer into a bowl.

Next, add a drizzle of oil to a frying pan and get it smoking hot. Fry the chicken livers for 1½ minutes and generously season with freshly ground pepper and salt then pour in the Verjus reduction.

Remove the mixture from the pan onto a chopping board then add the chopped parsley. Chop everything together until very fine and serve on top of hot buttered toast.