Chicken liver & chorizo open sandwich

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Ingredients

25g butter

1 shallot , finely chopped

2 garlic cloves , 1 crushed, 1 squashed

200g chorizo , skin removed, sliced

4 thick slices of bread

1 tbsp olive oil , plus extra for drizzling (optional)

300g chicken liver , trimmed of any sinew or tubes

good splash of dry sherry (Fino works well)

4 tbsp double cream

small handful of parsley , chopped

Method

Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.

Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.

Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.