4 rashers streaky bacon, de-rinded and chopped 1 red and 1 yellow pepper, de-seeded and in strips 8 whole cloves garlic 1 Spanish onion, peeled and in rings 1lb/400g chicken livers, prepared 1 Tbs. balsamic vinegar salt and ground black pepper watercress sprigs for decoration
Instructions
1) In a non-stick pan fry bacon until crisp. Remove with a slotted spoon, drain on kitchen paper and reserve.
2) Add oil to the pan and fry pepper strips, garlic, cloves and onion rings together slowly until soft. Remove from pan with a slotted spoon and reserve.
3) Add chicken livers to pan and fry them quickly to brown on the outside while still pink inside. Pour over vinegar and season with salt and freshly ground black pepper.
4) Toss together livers and vegetables and arrange in a serving dish. Sprinkle over crispy bacon bits and decorate with watercress before serving. Serve warm.
