Instructions: 1. Wash and dry salad leaves. Season and arrange on plates.

2. Trim liver.

3. Make dressing. Liquidise beetroot with stock. Heat gently in saucepan with all remaining ingredients. Whisk well and check seasoning.

4. Heat gently but do not boil. The dressing will separate slightly on the plate to make a beautiful golden and red marbled effect.

5. Heat a cast iron pan or skillet until very hot.

6. Swirl in butter and fry liver briskly about 1 minute each side only - it should still be pink in the middle.

7. Remove liver and add Sherry to pan, scraping up all the buttery sediment to make a sauce.

8. Arrange liver neatly around the salad, pouring the sauce over the liver.

9. Pour the beetroot dressing lightly over and around the salad and liver.

Sprinkle with the chives.

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