A quick and nutritious salad with chicken livers
Begin by making the crispy chicken skin. Preheat oven to 180C/Fan 160C/Gas4. Scrape off any feathers and excess fat. Place the skin flat on a piece of baking parchment on a baking tray. Sprinkle it with a little salt and cover it with baking paper or greaseproof paper and then another baking tray. Place it in the oven for 30 minutes.
The skin should be crispy after half an hour but it not, continue cooking for another 10 minutes uncovered. Leave the skin to cool.
Trim the livers of any sinew or green bits. Dry them well on kitchen paper and season.
Heat the vegetable oil in a large frying pan until it is smoking. Sear the livers for 30 seconds, then add the chopped shallot and garlic. Cook for 2 - 3 minutes until the livers are cooked but still pink inside. Place the liver, shallot and garlic in a bowl.
Put the pan back on the heat and add the honey, chilli and vinegar. Simmer for 30 seconds and then pour over the livers. Add the walnut oil, salad leaves and the crispy skin broken into bite-sized pieces.
Toss carefully and serve.