- 25g/1oz unsalted butter
- 1tbsp olive oil
- 250g/9oz chicken livers – trimmed and cut into even-sized pieces
- salt and freshly ground black pepper
- 1 shallot, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 50ml/2fl oz sherry
- Âź tsp English mustard
- 500g/1lb 2oz baby leaf spinach
- 50g/2oz fresh cooked peas or frozen defrosted peas
- pinch of nutmeg
- lemon juice
- 200g/7oz new potatoes, boiled and lightly crushed, to serve
- Heat a non-stick frying pan and when hot add the butter and oil.
- Season the chicken livers with salt and freshly ground black pepper and place into the pan with the shallot and garlic. Cook for 3-4 minutes, turning occasionally to brown all over.
- Add the sherry and the mustard and stir well.
- Lift the livers out and set aside.
- Add the spinach to the pan with a tablespoon of water and cook for a minute.
- Add the peas and season with salt and freshly ground black pepper and some grated nutmeg. Cook until the spinach has wilted, then add the lemon juice.
- Return the livers to the pan and stir together.
- Season, to taste, with salt and freshly ground black pepper, then pour out onto a plate. Serve with crushed new potatoes.