A simple and elegant Italian-inspired recipe that makes a perfect starter or light main course.


  • 8 chicken livers

  • Plain flour for dusting

  • 50g butter

  • 1 finely chopped onion

  • 1 finely chopped garlic

  • 1 glass of red wine

  • ½ glass of balsamic vinegar

  • 1 ciabatta

  • Olive oil to rub into the bread

  • 1 tbsp brown sugar

  • 2 tbsp water

  • 2 Comice pears

  • 1 tbsp lemon juice

  • 1 tbsp balsamic vinegar

  • 1 tbsp dark soy

  • 1 tbsp olive oil

  • 1 sliced shallot

  • Handful of rocket


  • 1.

    Dust the chicken livers in a little flour and fry off in the butter. Add the onion and garlic to the pan, deglazing the pan with the wine and vinegar. Cut the Ciabatta into slices and toast under the grill until crisp. Mix the sugar and water into a caramel in a pan on a medium heat. Toss the pears in the caramel for 2 minutes. To make the salad dressing mix the lemon juice, balsamic vinegar, dark soy and olive oil and pour over the shallots and the rocket. Place the pears on top of the salad and serve with ciabatta.

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