To make the sauce, reduce the wine by approximately two-thirds and quickly whisk in the butter.
To make the potato pancake, overlap the slices of potato to form a circle. Fry in hot fat until golden, then keep warm.
Meanwhile, toss the chicken livers in the hot oil. When almost cooked, add the grapes and cook a few moments longer.
To present the dish, place the livers and grapes in the centre of a serving plate and top with the potato pancake. Surround with the sauce and garnish with roasted shallots and chopped chives and chervil.
© 1988 Keith Floyd estate. All rights reserved.