• 4 tblsp fine bread crumbs
  • 2 tsp ground hazelnuts
  • 6 leaves chopped sage
  • 2 beetroot (cooked)
  • 1 tsp brown sugar
  • 1 dash balsamic vinegar
  • 20 g butter
  • 100 g baby spinach
  • 3 scallions (sliced)


  • Mix the breadcrumbs, nuts and sage together, season. Coat the liver in the dry mix. Heat a pan, melt some butter and fry the kidney and liver, 2mins each side for medium.
  • Slice the cooked beetroot, allow 3 slices per portions. Again melt a little butter in a pan add the beetroot sprinkle with a little brown sugar, turn the slices over and add a dash of balsamic vinegar, season and reserve.
  • Over a hot heat cook the washed spinach and scallions in their own vapour, season.
  • Arrange the beetroot on the plates, next the liver and the kidney on top, then the spinach.


David's note: Allow one kidney and two slices of liver per portion.