Peri-peri chicken livers on ciabatta toast

Method

1. 01

   Clean the livers properly — trim every bit of sinew and any green-tinged spots, rinse, and pat them very dry. Wet livers steam instead of searing. Season with salt and pepper.

2. 02

   Heat 1 T olive oil in a heavy pan over high heat and sear the livers in two batches, 1–2 minutes per side, until browned outside and still pink within. Lift out onto a plate and set aside.

3. 03

   Turn the burner down to low-medium. Add the rest of the oil and the butter, then the onion and green pepper, and cook gently for 6–8 minutes until soft and sweet.

4. 04

   Now the garlic: keep the heat low and stir it into the fat so it emulsifies and perfumes the dish — 1–2 minutes, until fragrant and pale. Never let it colour. Burnt garlic turns the whole pot acrid.

5. 05

   Add the chilli (or peri-peri paste), smoked paprika, oreganum, sage and thyme, and cook for 1 minute more.

6. 06

   Stir in the tomato paste and cook out for 2 minutes, then add the chopped tomatoes and stock. Simmer for 10 minutes until thick and glossy.

7. 07

   If you're using brandy, return the livers to the pan, add the brandy and flame it off (or simply let it bubble away for a minute).

8. 08

   Stir in the cream and let it come back to a bare simmer for 2 minutes. Return the livers with any resting juices and warm through for no more than 2 minutes — they must stay just pink inside.

9. 09

   Finish with lemon juice, and check the salt. It should be hot, tangy, and rich all at once.

10. 10

    Brush the ciabatta slices with olive oil and toast on a hot griddle or under the grill until charred at the edges.

11. 11

    Spoon the livers and plenty of sauce over the toast, scatter with parsley, and put extra bread on the table for the sauce.