Chicken Livers with Bacon, Peas and Mint

I used to cook this in a west London restaurant. My approach would be to add a little more of everything than was needed for the portion. Then after the order was plated, I would eat the rest from the hot pan. This tended to infuriate the head chef, Toby - seeing me with gravy on my chin taking hurried mouthfuls as he called the next order. A good little meal when alone.