Saturday, 9 January 2010

Chicken liver spag bol

My long suffering wife is a little bored of trotters, tongue and other twiddly bits. "Can we just have a spag bol tonight?". As she is spending all day teaching horse riding is a blizzard, I thought I'd better agree.

However, as Saturdays are really the only days I can experiment with the long cooking times offal often needs, I was delighted to find two Italian recipes claiming the essential ingredient is chicken livers – one by a non-culinary hero of mine, the historian Simon Schama (

He said: "Bacon is not as essential as the mashed chicken livers which, in a true bolognese sauce, are really obligatory: they give the dark substance and pungency you're after)"

So, up to Meads Village Butchers, where the young lad told me they had a run on pretty much everything because of the blizzard, got out their last pot of chicken livers.

So after an aborted attempt to walk on the snowy downs and narrow avoidance of the Ship Inn, I am home and ready to cook.

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