Devilled chicken livers on toast with watercress

Serves 2-4

• 2 heaped tbsp plain flour
• 1 tsp English mustard powder
• 1 pinch cayenne pepper
• 360g chicken livers
• 1 tbsp flavourless oil
• 0.5 tbsp sherry vinegar
• Few Worcestershire sauce
• 150g chicken
• 30g butter
• 4 pieces good bread
• 1 bunch watercress
• 0.5 tbsp capers
• 1 handful flat-leaf parsley
• 0 pepper

Step 1
To order a copy for £11 with free UK p&p, go to guardianbookshop.

Step 2
Splash of olive oil.

Step 3
Mix the flour, mustard powder, cayenne and salt and pepper.

Step 4
Put into a flat dish and toss the chicken livers in the mixture.

Step 5
Dust off any excess and put them on a plate in one layer.

Step 6
Heat the oil in a large, heavy-based frying pan on a high heat.

Step 7
When it is hot, add the chicken livers.

Step 8
When they are all sizzling nicely, turn the heat down a little – you want enough heat to create a crisp coat but not so much that they char.

Step 9
Turn after 2 minutes and cook the other side for 2 minutes.

Step 10
Lift the livers out on to a warm plate and quickly add to the pan the sherry vinegar and Worcestershire sauce.

Step 11
Let these bubble for a moment, then add the chicken stock and stir to deglaze the pan and capture all the flavours.

Step 12
Once the stock has reduced a little, add the butter and swirl it into the stock.

Step 13
Toast the bread.

Step 14
Dress the cress with the olive oil, seasoning and capers.

Step 15
Return the livers to the pan and let them bubble for a minute.

Step 16
Throw in the parsley and pile the watercress on to the warm toast and spoon the livers and their liquor on top.

Step 17
To order a copy for £19.99 with free UK p&p, go to guardianbookshop.