Sweetcorn drop scones with duck livers

Serves 4

200g duck livers, cleaned

Salt and freshly ground black pepper

60g butter

2tbsp dry sherry

For the drop scones

225g plain flour
tsp bicarbonate of soda
tsp cream of tartar
2 eggs, beaten
275ml milk
120g cooked sweetcorn kernels, roughly chopped, cooked as above

Sieve the flour, bicarbonate of soda and cream of tartar into a bowl. Stir in the eggs, sweetcorn and enough of the milk to form a smooth batter.

Heat a griddle pan and rub it with a little vegetable oil. Drop tablespoonfuls of the mixture into the pan and let them cook for 3 minutes until bubbles rise, turn them over and cook for another 2-3 minutes. Drain on kitchen paper while you are cooking the rest.

Meanwhile, heat the butter in a large heavy frying pan until it begins to foam. Season the livers and pan-fry them for a couple of minutes on each side, keeping them nice and pink. Pour the sherry into the pan; remove from the heat. Place the drop scones on to warmed plates and spoon the livers and pan juices over.