Located in the exclusive area of St. James's and overlooking Fortnum and Mason, David Britton at the Cavendish Restaurant serves contemporary British cuisine with some modern European influences.

Executive Chef David Britton creates monthly changing menus using the best seasonal ingredients. In this video David shows you how to prepare a delicious and easy-to-make dish.

Pan Fried Free Range Chicken Livers, Toasted Farm House Bread, Watercress
Serves 2

Ingredients:
300g Free Range Chicken Livers
100ml Veal Stock
50g Diced Shallots
20g Unsalted Butter
25ml Sherry Vinegar
1 Fresh Farmhouse Loaf
1 Bag of Fresh Watercress
Salt & Ground Black Pepper

Method:
Pat dry the chicken livers with kitchen paper to remove any excess blood. Remove the white core from the edge of the liver with a sharp knife (or ask your butcher to do this for you).

Heat a thick bottom saucepan on a medium heat. Add the butter, then saute′ off the diced shallots. Before they begin to brown add the vinegar and reduce by half. Add the veal stock and reduce by half again. Keep the sauce warm.

Wash the watercress and pat dry with kitchen paper. Slice 4 thick slices of the crusty bread and remove the crusts.

Turn on your grill to high setting. Heat a non-stick frying pan on a high heat and add a dash of olive oil. Season the livers with salt & pepper and place them in the pan. Cook for 1 minute on each side. Remove from pan and place on a plate. Leave the livers to rest (juice may come out of the livers-just discard this).

Wipe the pan clean and put back on the heat. Place the toast under the grill and toast on both sides. Toss the watercress in a little olive oil and season to taste. Place the livers in the thick bottom saucepan and toss with the warm sauce.

To plate:
Place the livers on the centre of the plate and the toasts on one side. Dress with watercress.

Chef's tip:
Good veal stock is a must for recipes. You can buy it, but it's better to prepare it yourself in bulk, divide it up and freeze for future use.