Flambéed Chicken Liver Salad with Purple Mangetout

|Flambéed chicken liver salad with Purple Mangetout|mangetout rocket|1 tablespoon olive oil1 slice white bread3 oz bacon dry-cured400g chicken livers sinews trimmed50 ml brandy50 ml double cream50g mangetout sliced1 tablespoon sherry vinegar2 bunch rocket leavespinch of black pepper|Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides.Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate.Use the toast to soak up the bacon fat in the frying pan. Set the toast aside.Return the frying pan to a medium heat add the chicken livers and fry for 2-3 minutes or until browned and caramelised.Increase the heat and pour the brandy over the livers scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.).Reduce the heat until the brandy is simmering. Add the cream mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes or until the livers are cooked through. Season to taste with salt and freshly ground black pepper.To serve pile the rocket into serving bowls then cut the toast into croutons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately.|30.00 minutes|1|http://www.bbc.co.uk/food/recipes/warm_chicken_liver_salad_76381