Chicken liver linguine with shallot puree

Ingredients

For the chicken liver linguine
1 tbsp olive oil
2 shallots, peeled and chopped
1 garlic clove, peeled and finely chopped
150g/5½oz fresh chicken livers, trimmed and chopped, trimmings reserved
3 fresh sage leaves
1 tbsp sherry vinegar
1 tbsp port
splash water
25g/1oz butter
dash sherry vinegar
3 tbsp port
salt and freshly ground black pepper
75g/3oz fresh linguine, cooked until al dente
For the shallot purée
25g/1oz butter
2 shallots, peeled and sliced
1 garlic clove, peeled and finely chopped
salt and freshly ground black pepper
2 tsp clear honey
splash water

Method

1. For the chicken liver linguine, heat a dash of olive oil in a frying pan, add the chopped shallots and sauté for 2-3 minutes. Add the garlic and cook for one minute.
2. Add the chicken liver trimmings and sage leaves and sauté for 3-4 minutes. Add the sherry vinegar, port and a splash of water and bubble for 2-3 minutes. Drain through a sieve into a small bowl; keep the liquor but discard the trimmings.
3. Melt the butter in a frying pan, add the chicken livers, season with salt and freshly ground black pepper and sauté for 30 seconds on each side. Add a dash of sherry vinegar and port and bubble for one minute. Add the sautéed livers to the cooking liquor from the liver trimmings and keep warm.
4. For the shallot purée, melt the butter in a sauté pan, add the shallots and fry for 3-4 minutes. Add the garlic and fry for a further one minute. Add the honey and a splash of water and cook for one minute. Reserve half of the shallots and blend the rest in a mini food processor.
5. To serve, twist the linguine into a small mound and place on the side of the plate. Place a spoonful of shallot purée beside the spaghetti and drag a spoon through it to spread it across the plate. Place the chicken livers on top of the linguine and place the reserved shallots on top of the shallot purée and serve immediately.