Duck liver and wild mushroom crumpets / Jason Lowe

Serves 4

You can use duck or chicken livers for this dish, but do try to make sure they are fresh and not frozen, as the frozen ones can turn out a little on the mushy side. You can use whatever wild mushrooms you can get your hands on, either a single mushroom or a mixture.

4 crumpets
120-150g fresh duck or chicken livers, trimmed
Salt and freshly ground black pepper
80g butter
120g wild mushrooms, cleaned
1tbsp chopped parsley

Toast the crumpets on both sides; meanwhile, heat two frying pans and divide the butter between the two.

Season and fry the livers in one on a fairly high heat for 3-4 minutes, turning them as they are cooking and keeping them pink.

Cook the mushrooms in the other frying pan on a medium heat, seasoning and turning as they are cooking for 3-4 minutes; then mix the mushrooms, liver and parsley together.

To serve, place the crumpets on warmed serving plates and spoon the livers, mushrooms and butter over.