Name: Warm salad of chicken livers, smoked paprika & sherry
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below -; 2 tbsp olive oil -; small knob of butter -; 450g pack chicken livers , cut into bite-size pieces -; 125ml glass oloroso sherry -; juice of ½ a lemon -; 120g bag rocket salad -; sherry vinegar , to dress the leaves -; 2 garlic cloves -; 20g pack flat-leaf parsley , leaves only -; 3 tbsp blanched hazelnuts -; 2 tsp hot smoked paprika -; 4 tbsp olive oil -

Ingredients for - Warm salad of chicken livers, smoked paprika & sherry

1. 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below

2. 2 tbsp olive oil

3. small knob of butter

4. 450g pack chicken livers , cut into bite-size pieces

5. 125ml glass oloroso sherry

6. juice of ½ a lemon

7. 120g bag rocket salad

8. sherry vinegar , to dress the leaves

9. 2 garlic cloves

10. 20g pack flat-leaf parsley , leaves only

11. 3 tbsp blanched hazelnuts

12. 2 tsp hot smoked paprika

13. 4 tbsp olive oil

How to cook deliciously - Warm salad of chicken livers, smoked paprika & sherry

1 . Stage

Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.

2 . Stage

Now make the salad – add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.