CHICKEN LIVERS IN A TOMATO AND GARLIC SAUCE WITH ZOODLES
2 tbsp ghee 500g chicken livers, roughly chopped 2 garlic cloves, minced ½ cup dry rosé wine 3 bay leaves 300g cherry tomatoes 1 cup double cream 5g fresh parsley, chopped Himalayan salt and black pepper 350g zoodles, blanched Parmesan cheese, to serve 1. Heat the ghee in a pan, add the livers and garlic, and sauté until the livers have browned but are still pink in the centre. Add the wine, bay leaves and tomatoes and simmer until the wine has reduced by half and the livers are cooked through. 2. Add the cream, let it bubble and thicken, and then stir through the parsley and season well. 3. To serve: Gently toss the zoodles and chicken livers together and serve this immediately with the cheese liberally grated on top.