Recipe for salad of rabbit or (chicken) livers with apples, hazelnuts and wild garlic flowers

Serves 4.

4 rabbit or chicken livers

1 sweet crisp Cox’s Orange Pippen or Ergemont Russet dessert apple

2 tablespoons sliced hazelnuts

5g (1/4oz) butter

1 tablespoon olive oil

Leaves:

A selection of lettuce leaves, eg butterhead, frisee, wild sorrell, oakleaf, raddichio, rocket, salad burnet, golden marjoram and wild garlic leaves.

Hazelnut Oil Dressing

6 tablespoons hazelnut oil

2 tablespoons white wine vinegar

1/2 teaspoon Dijon mustard

Salt, pepper and sugar

Wild garlic flowers or chive flowers

First make the hazelnut oil dressing by whisking all the ingredients together.

Season with salt and freshly-ground pepper.

Cut the apple into thin julienne strips, mix with the sliced hazelnuts and 1 tablespoon of hazelnut oil dressing.

Melt the butter and oil in a frying pan and cook the livers gently until just cooked.

While the livers are cooking, toss the lettuces and wild garlic leaves in enough dressing to make them just glisten and divide between four serving plates.

Place a quarter of the apple julienne on top of each salad and finally the warm chicken livers on top.

Sprinkle with wild garlic or chive flowers and serve immediately.