Serves 4

1 beef tomato, cut into 4 slices
4 slices of sourdough bread
200g or more of fresh chicken livers, cleaned and halved
120g butter
1-2tbsp olive oil
Salt and freshly ground black pepper

Heat the olive oil in a non-stick saucepan. Fry the tomatoes for a couple of minutes on each side and keep warm. Melt the butter in a heavy saucepan on a high heat until foaming, then season the chicken livers and fry for 2-3 minutes, turning them every so often. Toast the bread on both sides while the livers are cooking. To serve, put a slice of tomato on to each slice of toast and spread it a little with the back of a spoon or knife, transfer to warmed plates and spoon the livers and butter over.