I love to serve this dish on thick toasted bread to soak up the sauce. It’s so simple and very budget friendly, If chicken livers are not your cup of tea, you can certainly substitute mushrooms for the livers in this recipe. Most liver is prepared for you these days, but it’s important to remove any white sinewy strings or yellow bits before cooking. Chicken livers are quite rich, so a little devilling with pepper and spices is a great approach. The essential part of sautéing livers is not to overcook them, but to keep them nice and pink in the middle. That way you will enjoy eating them so much more. This dish makes for a really good lunch or supper dish, or a starter for two or more people.

Serves 2-4

Ingredients:
2 heaped tablespoons all purpose flour
1 teaspoon English mustard powder
A pinch of cayenne pepper
1 pound chicken livers, trimmed of any sinew and discolouration
1 tablespoon vegetable oil
½ tablespoon sherry vinegar
Few splashes Worcestershire sauce
1/4 cup chicken or vegetable stock
2-3 tablespoons unsalted butter
4 pieces of sourdough or cibatta bread
1 bunch watercress, trimmed, washed and dried
Splash of olive oil
½ tablespoon capers (optional)
A handful of flat-leaf parsley, finely chopped
Salt, to taste
Ground black pepper, to taste

Directions:
Mix the flour, mustard powder, cayenne and salt and pepper. Put into a flat dish and toss the chicken livers in the mixture. Dust off any excess and put them on a plate in one layer.

Heat the oil in a large, heavy-based frying pan on a high heat. When it is hot, add the chicken livers. When they are all sizzling nicely, turn the heat down a little – you want enough heat to create a crisp coat but not so much that they char. Turn after 2 minutes and cook the other side for 2 minutes.

Lift the livers out on to a warm plate and quickly add to the pan the sherry vinegar and Worcestershire sauce. Let these simmer for a moment, then add the chicken stock and stir to deglaze the pan and capture all the flavors. Once the stock has reduced a little, add the butter and swirl it into the stock.

Toast the bread. Dress the watercress with the olive oil, seasoning and capers.

Return the livers to the pan and let them fry for a minute. Throw in the parsley

To serve, place a slice of toast on a plate. Pile the watercress on to the warm toast and spoon the livers and the sauce on top.