- 3 tbsp extra virgin olive oil
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely chopped
- 50g/1¾oz caramelised onions
- 400g/14oz free-range chicken livers
- 2 tbsp sherry vinegar
- 2 tbsp salted capers, rinsed
- 5 sprigs flatleaf parsley, leaves picked and chopped
- 4 slices good-quality bread
- 1 small red onion, finely sliced
- 4 sprigs mint, leaves picked and chopped
- sea salt and freshly ground black pepper
- Heat the oil in a frying pan and gently fry the shallot, garlic and caramelised onions until soft. Add the livers, season with salt and pepper, and fry for 4 minutes.
- Pour in the vinegar and cook for 3 minutes, by which time the vinegar smell should have disappeared. To check the livers are cooked through, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). When the livers are cooked, stir in the capers and parsley and remove from the heat.
- Toast the bread and cut each slice in half, making two triangles. Arrange on plates and top with the livers. Garnish with a scattering of red onion and chopped mint and serve.