by Mike Robinson

This simple recipe works great as a light lunch or starter, and can be made the day before.

Starters & nibbles

Buyer's guide

Chicken livers are widely available in supermarkets and from butchers and online suppliers. More often that not they'll come cleaned and ready for use.


As with all offal, livers need to be as fresh as possible so follow the use-by date, or use within two days.


Simply pan fry them in butter for a few minutes until golden-brown on the outside and pink and juicy inside. Deglaze the pan with a splash of wine, brandy or sherry and stir in a little mustard or chopped parsley, then serve on toast, in a salad, or blend the cooked livers with cream and brandy to make a quick pâté.