Instructions: Peel the potatoes and cut into even sized pieces.

Cook in lightly salted boiling water for 12 to 15 minutes or until tender.

Drain well and mash until very smooth. Allow to cool slightly then whisk in the egg milk flour thyme and salt to form a thick smooth batter.

Meanwhile make the sauce.

In a bowl mix together the creme fraiche mustard lemon juice and chives.

Set aside to allow the flavours to develop.

Whisk the egg white and carefully fold into the pancake batter.

Heat a very thin layer of oil in a frying pan on the boiling plate.

Wipe the simmering plate with slightly oiled kitchen paper.

Pour in 2 large spoonfuls of the batter to form small pancakes and cook for 1 to 2 minutes until golden.

Flip the pancakes over onto the simmering plate shut the lid and cook the other side until golden.

Drain on kitchen paper and keep warm in the simmering oven.

Repeat with the remaining mixture to make 8 pancakes in total.

Peel and slice the shallots.

Melt the butter in a small frying pan add the shallots and fry gently for 5 minutes until just golden.

Increase the heat add the chicken livers and stirfry for 3 to 4 minutes until the livers are well browned on the outside but still a little pink in the centre.

Season with salt and pepper to taste.

Toss the lambs lettuce with a little oil and lemon juice.

Arrange the potato pancakes on warmed serving plates.

Sit the livers on top scraping over any pan juices and add a spoonful of the mustard sauce.

Garnish with the salad chives and lemon wedges.

As you eat this tasty dish the light fluffy potato pancakes melt m the mouth along with the just cooked chicken livers. The whole dish is perfectly rounded off by a mustard creme fraiche sauce. Always check that your guests are happy to eat offal before choosing this recipe.

Serves 4

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