Ingredients

• 1 tbsp olive oil
• 1 slice white bread
• 7 slices dry-cured streaky bacon
• 400g/14oz chicken livers
• sinews trimmed
• 50ml/2fl oz brandy
• 50ml/2fl oz double cream
• 50g/1¾oz mangetout
• sliced
• 1 tbsp sherry vinegar
• 2 handfuls rocket leaves
• salt and freshly ground black pepper

Directions

• Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides.
• Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate.
• Use the toast to soak up the bacon fat in the frying pan. Set the toast aside.
• Return the frying pan to a medium heat
• add the chicken livers and fry for 2-3 minutes
• or until browned and caramelised.
• Increase the heat and pour the brandy over the livers
• scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) .
• Reduce the heat until the brandy is simmering. Add the cream
• mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes
• or until the livers are cooked through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the rocket into serving bowls
• then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately.