If you eat meat, have you thought about trying to honour the life of the whole animal by eating up the offaly bits too? While not always to everyone’s taste, offal offers an exciting range of textures and flavours. This recipe is the ideal gateway drug for the offal novice. Enjoy and let us know where your offal adventure takes you next!

Higadillos salteados (Spanish chicken livers)

Ingredients (serves 4)

2 tablespoons extra-virgin olive oil
2 onions, diced
4 cloves garlic, finely diced
225 grams smoked bacon, cut crosswise into thin slices
4 sprigs thyme
1 450 g chicken livers
1/2 teaspoon hot smoked paprika + more for dusting
1/2 teaspoon salt
Freshly ground pepper to taste
100 millilitres sherry (optional)
Large handful of chopped parsley

Method

  1. Prepare all ingredients as set out above.
  2. Heat oil in large skillet on medium until shimmery. Turn heat to medium-low. Add onions and garlic. Cook, stirring frequently, until softened but not browned.
  3. Turn heat to medium. Add bacon and thyme. Cook, stirring frequently, until golden and slightly crispy, 10 minutes. Transfer to plate with slotted spoon.
  4. Turn heat to medium-high. Add livers, paprika, salt and pepper. Cook, stirring occasionally until liver is almost cooked through, 3 minutes. Do not overcook; liver should still be pink in the centre. Transfer to plate with onion mixture.
  5. Pour sherry into the pan. Stir to scrape up browned bits. Return liver mixture to pan. Add parsley. Stir together 30 seconds. Remove from heat.
  6. Serve immediately, dusted with paprika.

Patatas bravas

Ingredients (serves 4)

For the sauce
3 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
400 grams chopped tomatoes
1 tablespoons tomato purée
2 teaspoons sweet paprika
Good pinch chilli powder
Pinch sugar
Chopped fresh parsley, to garnish

For the potatoes
900 grams potatoes
2 tablespoons olive oil

Method

  1. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
  2. Heat the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy.
  3. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley.

Recipe courtesy of chef Mark Breen