Chicken liver & chorizo open sandwich

• butter↗25g g
• shallot↗1

  finely chopped

• garlic cloves↗2

  1 crushed, 1 squashed

• chorizo↗200g g

  skin removed, sliced

• thick slices of bread4
• olive oil↗1 tbsp tbsp

  plus extra for drizzling (optional)

• chicken liver↗300g g

  trimmed of any sinew or tubes

• good splash of dry sherry

  (Fino works well)

• double cream↗4 tbsp tbsp
• small handful of parsley↗

  chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.