During a visit to Preston markets I came across a great butchers which, unlike many butchers nowadays had a great offal section. Among the large box of chicken hearts, pigs trotters, tails and even a pigs head there was a box of chicken livers. Having had them pan fried a week before at Porto restaurant in Windermere I thought I’d have a go cooking them. Here’s my recipe using blackberries to cut through the richness of the livers.


For the Vinaigrette
5 Blackberries
3 tbsp Olive Oil
1 1/2 tbsp Red Wine Vingar
1/2 tsp honey
Salt and Pepper

For the Livers
500g Chicken Livers (approx 4-5 per person)
45g Smoked Pancetta
1/2 tsp Cayenne Pepper
Salt and Pepper
6-10 Blackerries
Handfull of Rocket
4 Slices of good quality bread (I used ciabatta)


First prepare the vinaigrette, take the blackberries and add a little water then using a hand blender whizz until it becomes a mush. Pass through a sieve into a small jar and add the oil, vinegar and honey. Screw the lid on and shake until well mixed. Add salt and pepper to taste and leave to one side.

In a bowl, add the flour and season with some salt and pepper along with the cayenne and mix well. Take the livers, removing any white fat and sinew and add to the bowl covering them with the flour mixture. In a pan add the pancetta and fry for a couple of minutes until starting to brown. When the pancetta is cooking this is the time to make the toast.

Shake off any excess flour from the livers and add to the pan with the pancetta along with a knob of butter. Fry for about 2 minutes on each side until browned, add the blackberries and fry for a couple more minutes. The livers should be cooked properly when brown on the outside and still pink in the middle.

Place the rocket, pancetta, livers and blackberries on the toast along with the cooking liquor. Drizzle over the vinaigrette and serve.