Instructions: 1 Halve and stone the apricots. Place in a small pan with 4 tbsp water. Simmer on a low heat until soft. Melt the butter in a medium frying pan.

2 Combine the flour, dried sage and seasoning on a large plate. Slice the liver in half and coat in the seasoned flour. Shake off the excess and fry in the melted butter for 2-3 minutes on each side.

3 Finely chop the fresh sage and add to the pan. Cook for a minute, remove the livers from the pan and keep warm. Add the vinegar and alcohol to the pan juices and simmer for a minute.

4 Remove the softened apricots from the heat and place in a mini food processor to make a puree. Add this to the frying pan with any remaining liquid left in the small pan and simmer for five minutes.

5 Heat 1 tbsp oil in a small frying pan. Remove the crusts from the bread and slice into 1cm cubes. Add to the pan and fry until crisp and golden, turning regularly.

6 Heat a wok and add 1 tbsp olive oil. Set aside a large rounded leaf from the lettuce. Shred half of the remainder and place in the wok.

7 Thinly slice the yellow pepper lengthways and add to the wok with the green pepper. Stir-fry for a minute.

8 Place the reserved lettuce leaf on a serving plate. Fill with the warm salad. Stone the olives and add to the salad. Drizzle with a little olive oil and top with the croutons.

9 Stir the sugar into the apricot sauce and season well. Add the livers to the serving plate, accompany with the apricot sauce and garnish with fresh sage.

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