I’ve never liked chicken livers. I’ve certainly never gone back for seconds – until James Martin made them.

This week Aviya and I went to London for a More To Mushrooms event where chef James Martin did a cooking demo for a small group of bloggers and journalists. The theme of the event was quick and easy mushroom recipes and I learned more about mushroom than I ever thought – like the fact that we totally overcook mushrooms. While he made some fantastic dishes, it was the chicken livers that caught me by surprise. Here’s a newsflash: cooking chicken livers through, ruins them. They need a quick fry and that’s the end of that. And then they are totally palatable!! Here’s the recipe James Martin made for us:


  • 4 slices from a white bloomer
  • 30g butter
  • 6 rashers bacon cut into lardons
  • 400g chicken livers
  • 200g chestnut mushrooms, cut in half
  • 50ml white wine
  • 110ml double cream
  • 3 tbsp chopped flat leaf parsley
  • salt and black pepper

To make:

  1. Toast the bread and set aside
  2. Melt half the butter in a frying pan set over a high heat, add the bacon and fry until it starts to crisp. Add the livers and mushrooms, and saute for 1 minute
  3. Pour over the wine and cream and stir all the ingredients together for 2-3 minutes, but no more, to ensure the livers stay pink in the middle, then remove the pan from the heat
  4. Add the parsley and season with salt and pepper. Serve with slices of toast.


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