Warm chicken liver salad

Chicken liver is the epitome of frugal food - barely £2 for 400g, and so versatile.  I love making pate or chopped liver at the weekend, or a delicious chicken liver sauce with linguine for a tv dinner.  This is a wonderful salad for the mid-week munchies.

Ingredients

• 400g chicken livers, washed and patted dry.  (To kosher the livers, sprinkle with salt and grill over a rack for 2 minutes a side to draw out the blood).
• 2 garlic cloves, 1 finely chopped and 1 peeled and squashed
• 1 small brown onion, peeled and finely chopped
• 2 tablespoons Marsala wine
• 2 handfuls very small salad potatoes
• 1/2 bag washed baby spinach leaves
• 2 handfuls cherry tomatoes, halved
• Juice of 1/2 lemon

Method

• Put the potatoes in a saucepan of water, bring to the boil, then simmer until just soft to the point of a knife.
• Meanwhile, heat a good knob of butter with a little olive oil (or just oil) in a broad based pan.   Add the chopped garlic and onion with a pinch of salt, and saute gently until soft and translucent.
• Turn up the heat a little and add the dry chicken livers.  Cook the livers, turning often, until they have lost all their rawness and are cooked through.
  
• Add the Marsala and let it bubble away until reduced to a thin syrup.  Set the pan to one side.
• Arrange the salad and tomatoes on two plates.
• In a frying pan, heat a slosh of olive oil with the squashed garlic clove.  Drain the potatoes well and add them to the hot oil.  Stir and turn them for about 5 minutes until the sides begin to brown and crisp.
• Quickly remove the potatoes from the oil onto the salad.  Share out the livers and onion mush between the plates.  Finally, squeeze over a generous amount of lemon juice and eat.