Warm salad of chicken livers, smoked paprika & sherry

• 100g bag blanched hazelnuts g

  minus 3 tbsp for the sauce, below

• olive oil↗2 tbsp tbsp
• small knob of butter
• 450g pack chicken livers g

  cut into bite-size pieces

• 125ml glass oloroso sherry ml
• juice of ½ a lemon
• 120g bag rocket g

  salad

• sherry vinegar↗

  to dress the leaves

• garlic cloves↗2
• 20g pack flat-leaf parsley g

  leaves only

• blanched hazelnuts↗3 tbsp tbsp
• hot smoked paprika↗2 tsp tsp
• olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.

2. 2

   Now make the salad – add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.