Warm chicken liver salad with little welsh rarebites recipe

Ingredients

• 1 ciabatta loaf
• 100 g Cheddar cheese
• 4 tbsp fat-free natural yoghurt
• 2 tsp wholegrain mustard
• 1 tbsp Worcestershire sauce
• Tabasco

• 1 small red onion
• ½ a cucumber
• 1 carrot
• 1 lemon
• 2 tbsp extra virgin olive oil
• ½ a bunch of fresh flat-leaf parsley
• 200 g mixed salad leaves
• 50 g alfalfa sprouts
• Balsamic vinegar
• 10 g feta cheese

• 2 rashers of smoked streaky bacon
• Olive oil
• 400 g chicken livers, cleaned and trimmed
• 2 sprigs of fresh rosemary
• 1 tsp marmalade
• 125 ml Marsala
• 2 tbsp fat-free natural yoghurt

1. Cut the ciabatta into 8 thick slices. Put them on a large baking tray and lightly toast under the grill on both sides. Finely grate the Cheddar into a bowl and mix with the yoghurt, mustard, Worcestershire sauce and a few drips of Tabasco. Spoon over the toasts and return to the grill on the middle shelf, removing when golden and crisp (keep an eye on them).
2. Peel the onion, then finely slice in the processor with the cucumber and carrot. Tip into a bowl, squeeze over the lemon juice, add the extra virgin olive oil and season with salt and pepper, then tear over the top leafy half of the parsley. Turn the heat under the frying pan up to high, then slice the bacon and put into the pan with 1 tablespoon of olive oil, the chicken livers and rosemary leaves. Toss regularly for 3 minutes, season with salt and pepper, add the marmalade and Marsala, carefully light it with a match (if you want), let the flames subside, and cook until sticky, then remove from the heat and marble in the yoghurt.
3. Toss the salad leaves and alfalfa sprouts with the dressed sliced veg, drizzle with balsamic and spread over a large platter. Crumble over the feta and arrange the ‘rarebites’ around the edge. Serve with the pan of chicken livers on the side.