Chicken liver and bacon salad

Method

1. Heat a glug of oil in a large frying pan. Add the onion and bacon and fry, stirring occasionally, for 10 minutes over a medium-high heat until the onion is golden and the bacon is crisp. For the last 2 minutes add the sourdough pieces and fry, stirring, until golden.
2. Meanwhile make the dressing. In a small bowl, whisk the mustard and lemon juice together. Slowly whisk in the oil to make a thick dressing, then season with salt and pepper.
3. Turn up the heat and push the onion, bacon and croutons to the edges of the pan to make space for the livers in the centre. Fry the livers for 2-3 minutes on each side until browned on the outside with very little pink inside, then add the sherry. Bubble for a minute over the heat, then taste, season and set aside.
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4. Put the rocket and parsley in a large bowl and add the warm ingredients from the pan, along with the dressing. Add the lemon zest, toss and serve.