Chicken liver and prune sandwiches

Serves: 1

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 8  stoned prunes, sliced
• 4 tablespoon(s) sweet sherry
• a squeeze of lemon juice
• a knob of unsalted butter
• 1  shallot, peeled and finely chopped
• 1 clove(s) garlic, peeled and finely chopped
• sea salt, black pepper
• 250 gram(s) chicken livers, membranes cut out
• 2 tablespoon(s) coarsely chopped flat-leaf parsley

Method

1. Gently cook the prunes and sherry in a small pan until dry, then add a squeeze of lemon. In a large non-stick frying pan, over a high heat, cook the shallot and garlic briefly in the butter until translucent and aromatic. Season and add the livers in a single layer, cook for 30 seconds each side, then remove to a bowl and mix in the parsley. Arrange on half the buttered slices of bread, with prunes on top. Close, grill or fry. By Annie Bell

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