If you eat meat, you need to get on the 'nose to tail' train. 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!

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
  • 450 grams 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


  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; the 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)

  • 5 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
  • 900 grams potatoes


  1. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in 2 tbsp of 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.

By Mark Breen of Seasonal Kitchen

Food savvy tip

Pair these dishes with a seasonal salad, use our seasonal eating guide to make sure it as fresh as possible.