Instructions: Heat a pan and add the chopped onion, garlic and olive oil. Saute until soft. Place the chicken livers in the milk and set aside. Add the lentils, beans and chicken stock to the onions and garlic. Remove the chicken livers from the milk and drain.

Add the chopped bacon to the dish of lentils. Place the chicken livers in a hot pan and cook until pink in the middle.

Add the red wine vinegar to the lentils, then stir in the balsamic vinegar and add the butter. Season with salt and pepper.

Sprinkle ground coriander and cardamom on to the livers and leave to one side - they will continue to cook.

Arrange green salad leaves on a plate, spoon on some chicken livers and arrange the beans and bacon around the liver. Serve immediately, garnished with 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.