Chicken livers on toast

Ingredients

• 250 g chicken livers 
• 2  shallots finely chopped
• 1 large handful flatleaf parsley roughly chopped
• 1 tbsp capers rinsed drained roughly chopped
• 2 tbsp olive oil 
• 3 tbsp sherry vinegar 
• 4 slices nice bread such as sourdough
• 1 tbsp flour plain
• 1 large pinch cayenne pepper 

Equipment

• bowl
• frying pan
• toaster

Directions

1. Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry.
2. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
3. Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper.
4. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
5. Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.