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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies