This is one of my favourites. Liver is one of the greatest sources of iron that we can eat, as is spinach; combined, you have a meal that is a real recovery boost.

SERVES 4

3 tbsp plain flour

1 tsp cayenne pepper

1 tsp English mustard powder

600g chicken livers, cleaned and trimmed

3 tbsp butter

300g spinach, picked and washed

4 large slices of Sourdough Bread (see p.185)

a hearty splash of Worcestershire sauce

50ml chicken stock

sea salt and freshly ground black pepper, to taste

1. In a bowl, mix together the flour, cayenne pepper and mustard with a big pinch of salt and quite a lot of pepper. Roll the chicken livers in the seasoned flour until evenly coated, then shake off any excess flour in a sieve.

2. Heat a frying pan over a high heat, add 1 tablespoon of the butter, then add the spinach. Season with a pinch of salt and pepper and cook for 2 minutes until the spinach is wilted and any liquid has evaporated.

3. Meanwhile, toast the bread, then divide the spinach among the 4 waiting pieces of toast.

4. Wipe out the frying pan and place back over
a high heat. Add another 1 tablespoon of butter
to the pan and, when foaming, place the chicken livers in the pan and cook for 2 minutes on each side. Add the Worcestershire sauce along with the chicken stock and bring to the boil. Remove the livers to the slices of toast.

5. Add the remaining tablespoon of butter to the pan and reduce the stock until you get a thick sauce. Pour the sauce over the livers, spinach and toast, and serve immediately.