Name: Chicken Liver, Pancetta and Mangetout
Yield: Serves 2 as a starter or light meal
Ingredients: ciabatta or sourdough bread 2 thick crust-less slices, cubed; black peppercorns ½ tsp, crushed; sea salt flakes a pinch; frisée (curly endive) 2 generous handfuls; pancetta or streaky bacon 5 rashers; balsamic vinegar 1½ tbsp; mangetout 150 g/5½ oz, trimmed; extra-virgin olive oil 2 tbsp; vegetable oil for frying; mustard powder a large pinch; oregano or thyme chopped to make 1 tsp; lemon juice of ½; chicken livers 225 g/8 oz, cleaned and chopped into bite-sized pieces

Preparation info

Serves
2
as a starter or light meal

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

This salad should be served warm. It is quite filling so portions are small, but the bitter leaves and pungent cracked pepper counteract the richness of the livers.

Ingredients

mangetout 150 g/5½ oz, trimmed
extra-virgin olive oil 2

Method

Plunge the mangetout into a pan of boiling water and leave for 1 minute exactly. Drain, then spread out on a board to cool slightly. Slice in half diagonally and put in a bowl. Whisk the olive oil with ½ tablespoon of the balsamic vinegar and toss with the mangetout.

Fry the pancetta in a no