- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic cloves, 1 crushed, 1 squashed
- 200g chorizo, skin removed, sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 4 thick slices of bread
- 1 tbsp olive oil, plus extra for drizzling (optional)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 300g chicken liver, trimmed of any sinew or tubes
- good splash of dry sherry (Fino works well)
- 4 tbsp double cream
- small handful of parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.
Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.
Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.