James Martin's chicken livers and mushrooms on toast recipe

• 4 slices from a white bloomer
• 30 g (1.1oz) butter
• 6 rashers of black bacon cut into lardons
• 400 g (14.1oz) chicken livers
• 200 g (7.1oz) brown cap mushrooms, cut in half
• 50 ml (1.8fl oz) white wine
• 110 ml (3.9fl oz) double cream
• 3 tbsp chopped flat-leaf parsley
• 1 pinch salt and black pepper

1. Toast the bread either in a toaster or under the grill, preheated to medium-high and set aside.
2. Melt half the butter in a frying pan set over a high heat, add the bacon and fry until it starts to crisp.
3. Add the livers and mushrooms and saute for 1 minute.
4. Pour over the wine and cream and stir all the ingredients together for 2-3 minutes, but no more, to ensure the livers stay pink the middle, then remove the pan from the heat.
5. Add the parsley and season with salt and pepper.
6. Serve with slices of toast, plain or buttered with the remaining butter.

butter, rashers, chicken livers, brown cap mushrooms, white wine, cream, flatleaf parsley, salt

Taken from www.lovefood.com/guide/recipes/15741/james-marins-chicken-livers-and-mushrooms-on-toast-recipe (may not work)