Chicken livers in white wine and sherry vinegar

Method

1. Heat half the butter in a medium frying pan and cook the livers until coloured. Remove with a slotted spoon and keep warm.

2. Tip the shallots into the pan and fry until softened, but not coloured. Pour in the white wine and sherry vinegar and reduce by two thirds.

3. Add the stock and bring to the boil. Return the chicken livers to the pan, remove from the heat and shake in the remaining butter; set aside.

4. Peel the apple and cut into batons, coating in lemon juice to prevent browning. Transfer into a salad bowl. Cut the celery into the same shape and add to the apple.

5. Whisk together the lemon juice, mustard and oil; season with salt and pepper. Pour over the apple and celery and toss together. Tip the salad leaves into the bowl and toss again to combine, before seasoning.

6. Arrange the livers onto 4 serving plates; scatter the salad around and sprinkle with mixed herbs. Garnish with quail's eggs.

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Ingredients

50g Butter
12 chicken livers, trimmed
1 shallot, finely chopped
70ml White wine
2 tbsp sherry vinegar
2 tbsp thickened stock
salt and pepper

For the salad

1 apple
1 stick Celery
2 tbsp lemon juice, plus extra to coat the apple
1/2 tsp Dijon mustard
4 tbsp Olive oil
assorted salad leaves

To serve

8 hard-boiled quail's eggs, peeled and halved
Parsley, chopped
chervil, chopped
snipped chives

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