3 medium beetroot, peeled
175g/6oz cooking chorizo, cut into 1cm/½in dice
1 tbsp white wine vinegar
1 tbsp hazelnut oil
salt and freshly ground black pepper
350g/13oz chicken livers, cleaned, trimmed
1 Cox's Orange Pippin apple, cut into 1cm/¼in dice
50g/2oz toasted hazelnuts, chopped
40g/1¾oz red chard leaves
40g/1¾oz baby beetroot leaves
2 tbsp chopped fresh flatleaf parsley
2 tbsp chopped fresh chervil
Heat a smoker until hot, add a thin layer of oak chips and place the grate on top. (CAUTION: smoking generates a lot of smoke. Cook in a well-ventilated area, and open the smoker outside if possible.)
Place the beetroot onto the grate in the smoker, cover and smoke over a low heat for 5-6 minutes. Remove the smoked beetroot from the smoker, peel and slice finely. Set aside.
Meanwhile, heat a frying pan over a medium heat, add the chorizo and fry for 2-3 minutes, or until the chorizo is cooked through and the oil has been released. Strain the chorizo through a sieve and reserve two tablespoons of the cooking oil. (discard the remaining cooking oil.
Whisk the white wine vinegar and hazelnut oil into the reserved cooking oil from the chorizo and season, to taste, with salt and freshly ground black pepper.
Meanwhile, season the chicken livers, to taste, with salt and freshly ground black pepper.
Heat the butter in the frying pan used to cook the chorizo and fry the chicken livers for 2-3 minutes, or until cooked to your liking.
Place the diced apple, hazelnuts, salad leaves and herbs into a bowl and add the cooked chicken livers and chorizo. Pour over the dressing, to taste, and mix until well combined.
To serve, place the smoked beetroot slices in a circle in the centre of each of four serving plates. Top with the chicken liver salad and drizzle over any remaining salad dressing.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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