Ingredients

Method

• 10 carrots, chopped
• 100 g kale, torn
• 1 T olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 T crème fraîche
• 1⁄2 t ground cinnamon
• Sea salt and freshly ground black pepper, to taste
• 2 x 250 g tubs free-range chicken livers
• 2 T olive oil

Method

Ingredients

Preheat the oven to 220°C. Boil the chopped carrots until soft. Toss torn kale leaves in olive oil and season to taste.
Place on a baking tray and bake for 5–10 minutes, or until crispy.

Place the carrots in a blender with crème fraîche, seasoning and ground cinnamon and blend until smooth. Wash and pat dry free-range chicken livers, toss in olive oil and season. Fry in batches in a very hot pan for about 1 minute on each side.

Serve with the carrot mash and kale.

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