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Telegraph

Devilled chicken livers on toast

Chicken livers are such great value and a really accessible way to enjoy offal – they're way more popular than kidneys or any of those other bits people tend to shy away from. Devilled dishes like this are proper old-school classics. I still cook this regularly using all sorts of offal, and even people who say they're not into offal end up loving it. Overview Prep time 15 mins Cook time 30 mins Serves 3 Ingredients For the sauce 4 small or 2 large shallots, finely chopped 6–10 black peppercorns, coarsely crushed Good pinch of cayenne pepper 3 tbsp cider vinegar 40g butter 2 tsp plain flour 200ml fresh beef stock (or you can dissolve a stock cube in 200ml water) 1 tsp English mustard 2 tbsp double cream 8 small gherkins, finely chopped 1 tbsp chopped parsley 300-350g chicken livers 40g butter 4 slices of sourdough or bloomer-style bread Method Step Simmer gently until the liquid has almost evaporated then add 40g butter and stir in 2 tsp plain flour. Cook for 1 minute, stirring constantly. Step Gradually add 200ml fresh beef stock, stirring to avoid lumps forming, season, then add 1 tsp English mustard and simmer gently for 10–12 minutes. Step Add 2 tbsp double cream and continue to simmer until the sauce has a thick, gravy-like consistency. Stir in 8 finely chopped small gherkins and 1 tbsp chopped parsley and keep warm. Step Melt 40g butter in a heavy frying pan set over a high heat until foaming. Season 300-350g chicken livers and cook for 1-2 minutes on each side, they should remain pink in the centre. Step Drain on some kitchen paper then drop them into the sauce. Step Meanwhile, toast 4 slices of sourdough or boomer-style bread on both sides and place on serving plates. Reheat the sauce and livers and spoon on to the toast and serve.