Buckwheat galettes with spinach, egg & Gruyere
Nutty buckwheat crepes folded around wilted spinach, ham-optional, egg and cheese.
Sherried chicken livers on sourdough
Old-school chicken livers flashed in sherry vinegar on garlic-rubbed toast.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Toast the sourdough; rub with garlic.
- Step 2
Sear the livers in oil and butter over high heat, 2 minutes a side, keeping them pink; remove.
- Step 3
Soften the shallot; deglaze with vinegar and mustard.
- Step 4
Return the livers for 1 minute; spoon over the toast with parsley and watercress.
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Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 28g |
| Carbohydrates | 26g |
| – of which sugars | 3g |
| Fibre | 3g |
| Fat | 18g |
| – of which saturates | 6g |
| – of which omega-3 | 0.3g |
| Calcium | 60mg |
| Iron | 10.5mg |
| Salt | 0.8g |
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