100g bag blanched hazelnuts, minus 3 tbsp for the sauce, below
2 tbsp olive oil
small knob of butter
450g pack chicken livers, cut into bite-size pieces
125ml glass Oloroso sherry
juice ½ lemon
120g bag rocket salad
sherry vinegar, to dress the leaves
2 garlic cloves
20g pack flat-leaf parsley, leaves only
3 tbsp blanched hazelnuts
2 tsp hot smoked paprika
4 tbsp olive oil
Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the Sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little Sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.