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Christmas breakfast

Matthew Fort from Market Kitchen
An offal-lover's feast, Matthew Fort serves a fry up of pig's cheek, liver and kidneys with a cicoria stalk salad

Christmas breakfast

Method

1. For the salad: mix together the lemon juice, anchovies, olive oil, salt and pepper to taste. Pour over the cicoria stalks.

2. For the offal: pour a little oil in a frying pan and lightly fry the onions for around 5 minutes. Add the chilli and season with salt and pepper. Add the garlic and continue to fry until the onions are soft.

3. Chop the kidneys, liver and pig's cheek into bite-sized pieces and add to the pan, gently fry for 5-10 minutes, until cooked through.

4. Serve with the salad.

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Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients

For the salad

1 lemon, juice only
3-4 tbsp Olive oil
4 salted anchovies, finely chopped
handful cicoria, stalks only, finely sliced

For the offal

oil, for frying
1 onion, finely chopped
pinch chilli flakes or chopped fresh chilli
2 Garlic, finely chopped
4 lamb's kidneys
200 calves or venison Liver
1 smoked pig's cheeks