Duck livers wrapped in Serrano ham

Method

1. Cut long strips of Serrano ham and wrap around each duck liver.

2. Heat a little olive oil in a frying pan over high heat and cook the livers until the Serrano ham is crispy and the livers are medium rare. Remove the liver and set aside.

3. In the same pan, lower the heat and add a knob of butter, the garlic and parsley and sizzle for a few minutes, being careful not to burn the garlic.

4. Cook the mushrooms in a griddle pan until griddle marks appear and cut into thick slices.

5. In a small saucepan, boil the unpeeled shallots for 1 hour. Drain. Cut in half and peel. Pan fry in a little oil, cut side down, until caramelised.

6. To serve, place a little chopped rocket on a plate, top with the livers, sliced mushrooms and caramelised shallots. Drizzle over plenty of garlic parsley butter and serve with crusty French bread.