1 tbsp olive oil, plus extra for drizzling (optional)
300g chicken livers, trimmed of any sinew or tubes
good splash of dry sherry (Fino works well)
4 tbsp double cream
small handful parsley, chopped
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.