Fried St George's mushrooms and duck livers

Serves 4 as a starter

St George's mushrooms are traditionally picked and eaten on St George's day, 23 April. They look rather like pure-white field mushrooms and have a similar meaty flavour. Of course, if you're struggling with St George's mushrooms then field, or Portobello, as they are sometimes called, will do just fine. Keen foragers could throw some wild garlic leaves in with the mushrooms and livers at the end.

300g fresh duck livers (chicken livers will do if you can't find them)
2-3tbsp olive oil
300g St George's or field mushrooms, halved or quartered if large
2 cloves of garlic, peeled and crushed
Salt and freshly ground black pepper
60g butter
1tbsp chopped parsley

Duck livers are generally sold ready-cleaned, but check them and remove any white sinew. Also look out for and remove any green bile sac, which can leave a rather nasty taste in the mouth. Pat the livers dry on kitchen paper and lightly season.

Heat a little olive oil in a heavy-based frying pan until it's just beginning to smoke and quickly fry the livers for a minute on each side, until nicely coloured but still pink inside, then transfer them to a plate. Clean the pan, or grab a fresh one, and heat a little olive oil. Add the mushrooms and garlic, season with salt and freshly ground black pepper and fry over a high heat for a few minutes, stirring occasionally, until they begin to soften and are lightly coloured. Return the livers to the pan with the mushrooms and add the butter. Cook for another minute or two and add the parsley. Stir well and spoon on to warmed serving plates.