450g fully trimmed chicken livers

30g butter

30ml extra virgin olive oil

2 finely diced shallots

clove garlic

3 salted anchovies

10g capers

5 sage leaves

110ml dry white wine

zest half lemon

75g finely grated parmesan

serve with griddled sour dough and pickled gherkins


1. Gently fry the shallots, garlic, capers, anchovies in the butter and oil for 5 minutes

2. Turn up the heat, add livers and cook until browned all over, season well

3. Add add the wine, stir and begin breaking down the livers until all the wine is absorbed

4. Blend with the sage, parmesan and zest

5. Serve on toast

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