12 Chicken livers
2 medium shallots, chopped
2 cloves garlic, chopped
50ml of Madeira
50ml of Verjus
A drizzle olive oil
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.