Chicken livers on toast

• chicken livers↗250g g
• shallots↗2

  finely chopped

• large handful flatleaf parsley↗

  leaves very roughly chopped

• capers↗1 tbsp tbsp

  rinsed and drained, roughly chopped

• olive oil↗2 tbsp tbsp
• sherry vinegar↗3 tbsp tbsp
• slices nice bread↗4

  such as sourdough

• plain flour↗1 tbsp tbsp
• large pinch cayenne pepper↗

Step-by-step instructions

1. 1

   Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.

2. 2

   Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.

3. 3

   Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.