Duck liver and wild mushroom crumpets

Serves 4

Duck liver and wild mushroom crumpets (Jason Lowe)

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.