Recipe for chicken livers with bacon, leeks, broad beans and parmesan

Every time I’m out visiting my in-laws in Stock, I always stop by Lathcoats Farm Shop. I love their apples and enjoy the trawling the various shelves for something new.

Last time, in addition to the bags upon bags of Egremont Russets, I happened upon some chicken livers from Essex Birds. I think I’ve only had chicken livers maybe once in my life, and certainly not cooked by my own hand, but I’ve been keen to try them for a while – they’re cheap, protein-tastic, and rich in flavour – a little goes a long way, really. So a small 220g pack from Essex Birds (for a pocket-pleasing 99p!) went in my basket and onto my freezer to wait patiently for a bout of inspiration on my part.

Cue the gloomy weather and chicken livers suddenly sounded perfect – earthy and filling. I considered stew – but wanted something that took less than 30 minutes, not more. I wanted as healthy as possible – so out went the creamy dishes.

My internet search revealed that if you want to eat liver, you really should pair it with bacon. I dutifully agreed, deciding to add broad beans (also out of the freezer, to remind us of sunnier days), leeks and a bit of parmesan on top. Sounded perfect to me.

But I’m no fool – there’s no way that was going to fill my husband, who’s recently gotten back into swimming daily at the London Fields Lido. The man needs (even more) carbohydrates – broad beans just won’t pass muster. So into his portion of liver loveliness went 150 g of bucatini (wonderful thick spaghetti with holes down the middle, presumably to increase surface area and soak up even more saucy goodness…)

I know livers turn some people off, but I highly recommend giving them a try. This recipe is really simple and quick, too. Just remember – don’t take a bit of just chicken livers EVER. Ensure there’s a mix on your fork at all times. You’ll thank me.

Chicken livers with bacon, leeks, broad beans and parmesan

(serves 2)

220 g (a small pack) of chicken livers, rinsed and separated into chunks

4 rashers of streaky bacon, chopped

300 g frozen broad beans

1 tsp olive oil

200 g leeks, chopped

25 g parmesan, grated

salt and pepper.

optional: pasta to accompany

Heat the olive oil in a pan and bring a pot of water to the boil (two, if you’re including the pasta). When the oil is hot, add the chopped bacon and fry for a few minutes. When the water is boiling, add the broad beans to one pot and parboil for about three minutes. If you’re making pasta, add it to the second pot of boiling water and cook according to the package instructions.

To the bacon and oil, add the chicken livers, searing on each side for 2 minutes. Add in the leeks and stir well, ensuring everything is coated with the various flavours. Add a ladle of the pasta or bean cooking water to the pan as well as the drained broad beans and reduce heat to medium – season well and allow to simmer for another 5 minutes. Add half the parmesan and mix through before plating up.

If you’re having the dish sans pasta, just split in half and serve in shallow bowls, perhaps along with any other vegetable you’d like (though I quite liked it on its own). If one person is having pasta, then plate up half the mixture, and then add the pasta to the mixture in the pan and stir, ensuring its gets fully coated. (Perhaps needless to say here, but if you’re both having pasta, mix it all in together before splitting the mixture evenly.) Top with the remaining parmesan and enjoy!

The bottom line... 

For a standard serving - 410 calories. 

For a standard serving with 100 g pasta - 726 calories