CHICKEN livers are another massively overlooked ingredient in my opinion. Not only are they incredibly good value for money (about 30p per serving) but they’re also packed with flavour as well as being high in protein, iron and vitamin A and B.

Chicken livers don’t top many people’s shopping lists and the majority are probably still bought to be used for pate, but they really are delicious.

I know lots of people are put off by offal in general and still associate ‘liver’ with the grey, solid lump served up for school dinners, but give them a go and you’ll be surprised.

Cooked properly they are delicate yet meaty and pair beautifully with a variety of other robust flavours like bacon, tart berries, vinegar and marsala.

You can also add them to meat pies, meaty pasta sauces and stuffing and, of course, use them for pates or terrines. Try and buy organic or free range if you can for the best flavour.

Because chicken livers are quite rich and meaty, a few will go a long way. I like to combine them with bacon and mushrooms and serve them on toast for a hearty brunch or supper.

You could even add a poached egg and a few roasted tomatoes to create a really special breakfast dish.

I like to cook them gently and serve them slightly pink, but cook them a bit longer if you prefer. Be careful not to overcook them though or they’ll become bitter tasting and grainy.



(serves two generously)

1 slice of ciabatta or sourdough per person

200g chicken livers

75g mushrooms

75g smoked bacon lardons

Large handful of flat-leaf parsley, roughly chopped

Salt & pepper

Olive oil for frying

Most pre-packed or butchers chicken livers are prepared and ready to cook. However, you might need to cut away any little bits of fat and sinew if there is any. Pat dry with kitchen paper.

Add a little oil to a frying pan and cook the livers over a medium heat for five minutes on each side so that they are golden brown on the outside and pink and juicy on the inside.

Cook them for another minute if you don’t want them pink.

Similarly, if you have very small or large livers then adjust the cooking time accordingly.

Season well with salt and pepper, remove from the heat and allow to rest in the pan for 10 minutes.

Meanwhile, heat a little oil in another pan and fry the bacon until it starts to crisp. Add the mushrooms and season lightly.

Cook for another few minutes while the bread is toasting then stir in the parsley. Remove from the heat and add the chicken livers, carefully combining everything together.

Serve on top of the toast with a final drizzle of olive oil and also a squeeze of lemon if desired.