Instructions: Drain the chicken livers in a sieve over a bowl.

Using a pair of kitchen scissors halve the larger pieces and remove any stringy bits.

Soften the bacon in a large nonstick frying pan on the boiling plate then cook quickly until brown.

Lift out with a slotted spoon and keep hot.

Add the bread croutons to the pan adding a little olive oil if necessary and fry until crisp and brown.

Keep hot.

Toss the sliced mushrooms in the dressing until coated.

Arrange 5 to lettuce leaves in a tittle on each plate.

Make an inner circle using 5 to 7 slices of tomato on each.

Season and arrange the mushrooms over the tomatoes and drizzle the remaining dressing over the lettuce leaves.

Heat the butter in a frying pan on the boiling plate until sizzling and really hot add the chicken livers and cook them turning frequently for about 2 minutes. Add the bacon and croutons and toss until hot and crispy then spoon into the middle of the six portions of salad.

Deglaze the pan with the balsamic vinegar and pour over the livers.

Sprinkle on the roasted pine kernels and decorate with sage or parsley.

Serve immediately.

For an even speedier dish buy a packet o fprepared mixed leaf salad at the supermarket. Toast the pine kernels in a non stick pan on the simmering plate until pale golden. Dont risk the oven. They are delicious added to the dish while still piping hot.

Serves 6 as a starter or 4 as a lunch or supper dish

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