Warm salad of chicken livers, smoked paprika & sherry

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Ingredients

100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below

2 tbsp olive oil

small knob of butter

450g pack chicken livers , cut into bite-size pieces

125ml glass oloroso sherry

juice of ½ a lemon

120g bag rocket salad

sherry vinegar , to dress the leaves

2 garlic cloves

20g pack flat-leaf parsley , leaves only

3 tbsp blanched hazelnuts

2 tsp hot smoked paprika

4 tbsp olive oil

Method

Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.

Now make the salad – add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.