450g trimmed chicken livers, patted dry

50g butter

30ml olive oil

2 finely sliced banana shallots

2 garlic cloves

3 salted anchovies

15g capers, chopped

6 sage leaves

160ml white wine (dry)

zest half lemon

55g finely grated parmesan

grilled bread and chutney to serve


1. Gently fry the shallots, garlic, anchovy, capers, sage for 6 minutes. Remove

2. Add the livers, cook for 4 minutes each side, until golden

3. Add half the wine and the veg back in. Cook until the wine is absorbed (begin breaking the livers down with a wooden spoon as they cook)

4. Add rest of the wine and repeat

5. Take off the heat, cool a little

6. Pulse with the zest and parmesan until smoothish

7. Season

8. Spread on toast