Instructions: Simply cut each sprout into half and then lightly steam over a pan of boiling water for 7-8 minutes.

Meanwhile heat up a wok or large pan and pure in the olive oil. When the oil is hot add the chopped chestnuts and cook on a high heat for a couple of minutes. Then add the honey and grain mustard and stir well.

Meanwhile heat another frying pan and add to it a little more olive oil.

Season the chicken livers with a little salt and pepper and then fry quickly in the hot oil for 4-5 minutes. Once the livers are almost cooked add a tbsp of balsamic vinegar to deglaze the pan.

Now add the the lightly steamed prouts to the pan and continue to cook on a high heat, season with salt and pepper. While the sprouts are cooking arrange the baby gem and chicory leaves in a serving dish. As soon as the stir fry is ready add the chicken livers to it and serve with the salad leaves. parsley

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.