Chicken liver on crostini with warmed pear salad

Method

1. Dust the chicken livers in a little flour. Heat the butter in a frying pan and fry the chicken livers until just browned.

2. Add the onion and garlic to the pan and fry gently for 1-2 minutes.

3. Add in the red wine and balsamic vinegar, deglazing the pan by stirring it with a spatula. Season with salt and freshly ground pepper. Keep warm.

4. Toast the ciabatta under a grill until crisp.

5. Meanwhile, place the sugar and water in a saucepan. Heat through until the sugar has dissolved, then bring to the boil and cook briskly until the syrup caramelises, thickening and turning golden.

6. Toss the pears in the caramel for 2 minutes, then set aside.

7. To make the salad dressing, whisk together the lemon juice, balsamic vinegar, dark soy and olive oil.

8. Toss the shallots and rocket with the salad dressing and divide among 4 serving plates.

9. Drizzle the toasted ciabatta with olive oil and top each slice with a chicken liver and a little of the red wine mixture.

10. Place two pear quarters on top of each portion and serve at once with the ciabatta slices topped with the chicken liver mixture.