Chicken livers on toast with rhubarb

Serves 4

Chicken livers on toast with rhubarb (Jason Lowe)

Offal and rhubarb? Why not? A bit of sweet and sour really cuts through the richness of the livers, rather like a citrus fruit. You could also serve this without the toast, and just have a few salad leaves with it.

250-300g fresh chicken livers, cleaned
A little rapeseed or vegetable oil for frying
100g butter
2 shallots, peeled, halved and finely chopped
A couple of sticks of rhubarb, finely diced
100ml sherry
Salt and freshly ground black pepper
4 x 1cm slices of bread from a small bloomer-type loaf or ciabatta

Season the livers, heat a little oil in a large frying pan until it begins to smoke, and brown the livers quickly in one or two batches, depending on the size of your frying pan; then transfer to a plate.

Wipe out the pan with some kitchen roll, melt half of the butter and quickly cook the rhubarb and shallots for a couple of minutes without colouring. Add the sherry and whisk in the rest of the butter.

Meanwhile, toast the bread. Return the livers to the pan and re-heat for a minute. Re-season, if necessary, then spoon on to the hot toast.