Instructions: For the red onion conserve (makes about 450g):- 75 ml olive oil
1.5 kg red onions thinly sliced
120 ml sherry vinegar or Cabernet
Sauvignon vinegar
2 tbl creme de cassis (optional)

For the red onion conserve heat the oil in a large heavyhased pan.

Add the onions and cook over a low to medium heat stirring now and then for 1 hour until the onions are very soft and richly caramelised.

Add the vinegar and simmer for another 10 minutes until the harsh flavour of the vinegar has been boiled off and the conserve has tliickened.

Stir in the creme de cassis if using season to taste with salt and pepper and keep stirring over a low heat.

Heat the butter in a large frying pan add the chicken livers and fry over a high heat turning them as they brown for about 3 minutes until they are nicely browned on the outside but still pink and juicy in the centre.

Season with salt and pepper and then arrange over the top of each oatcake.

Spoon a little of the warmed onion conserve in among the livers.

Toss the rocket leaves with the oil and lemon juice and scason to taste with salt and pepper.

Pile on tolp of each oatcake and serve.

Can be made well in advance cooled and stored in an airtight container. These are a bit messy for finger eating but are good enough for the proper knife and fork treatment.There will ble more red onion conserve than you need so just spoon the rest into a jar pour a thin layer of oil on top and store it in the fridge. It will keep for 6 to 8 weeks and goes really well with all sorts of hot and cold meats or cheese.

Serves 4

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