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Chicken liver
Delicate, creamy liver — the base of a great pâté.
£6.45 per kg
The mildest and creamiest of the livers. Fry them fast in butter with garlic and a splash of brandy or sherry and serve pink on toast, or blend them into a smooth homemade pâté. Excellent value and cooked in minutes. Do not let them go past pink or they turn grainy.
Very hot pan, 60–90 seconds a side, no more. Pat them dry first or they steam. Pink in the middle is correct.
125g per person on toast as a starter, 100g per person if making pâté.