Hot chicken liver and bacon salad with home-made raspberry vinegar dressing

Method

1. Make the raspberry vinegar 5 days in advance. Crush the raspberries in a large non-metallic bowl and add the vinegar, stir and cover. Leave in a cool place for 5 days, stirring occasionally.

2. Strain through some muslin and then pour into a large saucepan. Add the sugar and put on a low heat until dissolved.

3. Bring to the boil and simmer gently for 10 minutes. Bottle in sterilized bottles and keep in a cool dark place.

4. When you come to make the salad, wash the chicken livers and then dry.

5. Heat a tablespoon of olive oil in a frying pan over a moderate heat and add the bacon. Cook until crisp and then add the chicken livers. Cook gently for 5 minutes.

6. Stir in the onion and garlic, and season with salt and pepper. Add the brandy and if you want to - flame it.

7. Keep the liver and bacon warm.

8. In the meantime, toss the beans, lettuce and spring onions together and transfer to a large serving dish.

9. Make the dressing by mixing the olive oil and raspberry vinegar. Add honey, mustard and lemon juice to taste and season with salt and freshly ground black pepper.

10. Spoon the chicken liver and bacon over the salad, drizzle with the dressing and decorate with the flowers, if using. Serve immediately.