1 whole chicory or Baby Gem lettuce, separated into leaves
3 tbsp balsamic vinegar
crusty granary bread, to serve
Use up leftover livers
Weigh any remaining chicken livers,
then fry as above with olive oil and
rosemary. Transfer to a plate to cool
quickly, then whizz with an equal
weight of Greek-style yogurt and
stir through a few chopped capers.
Chill to make a delicious pâté.
Cook the green beans in a pan of
boiling water for 3 mins, drain and keep
warm. Meanwhile, toss together the
chicken livers, olive oil and rosemary.
Heat a large non-stick pan and cook
the chicken livers over a high heat
for 5-6 mins until nicely browned
and cooked through – they should
still be a little pink in the centre.
Arrange the beans on serving
plates with the lettuce leaves and
watercress. Add the vinegar to the
pan, cook for a couple of seconds
then spoon over the salad. Serve
warm with crusty granary bread.