Chicken Liver Nests

(SERVES 4)

• 450 g/1 1b potatoes, cut into even-sized pieces
• 40 g/1 ½ oz/3 tbsp low-fat spread
• 15 ml/1 tbsp skimmed milk
• 2 onions, finely chopped
• 1 wineglass dry vermouth
• 450 g/1 1b/4 cups chicken livers, trimmed
• 5 ml/1 tsp chopped sage
• Salt and freshly ground black pepper
• 350 g/12 oz frozen leaf spinach

Boil the potatoes in lightly salted water until tender. Drain and mash with 15ml/ 1 tbsp of
the low-fat spread and the milk. Spoon into four `nests` on flameproof serving plates.
Flash under a hot grill (broiler) to brown. Keep warm. Meanwhile, melt the remaining
low-fat spread in a frying pan (skillet). Add the onions and fry (sauté), stirring, for 4
minutes until golden and soft. Add the vermouth and boil until nearly all the liquid has
evaporated. Stir in the chicken livers, sage and a little salt and pepper and cook,
stirring, for about 5 minutes until the livers and browned but still tender. Taste and
re-season if necessary. Meanwhile, cook the spinach according to the packet directions.
Drain. Spoon the hot livers into the `nests` and surround with the spinach. Serve straight
away.