O4 ENERGY BOOSTING TAGLIATELLE RAGÙ

CHARGE THROUGH MIDDAY ENERGY SLUMPS WITH THIS POST-WORKOUT POWER-UP

INGREDIENTS SERVES 2

CHICKEN LIVERS, 350G EXTRA-VIRGIN OLIVE OIL SMALL ONION, ½ A CELERY STALK A GARLIC CLOVE DRY MARSALA, 150ML WHITE WINE, 100ML ROSEMARY LEAVES, 1TBSP DRIED TAGLIATELLE, 200G FRESH PARSLEY, 2TBSP BUTTER, 40G

METHOD

1/ Heat a frying pan until smoking hot. Add the oil and seasoned livers to the pan. They’re loaded with yawnaverting iron and pantothenic acid, the chemical your body uses to break down fats for energy. Fry two minutes on each side, remove and chop. 2/ Switch to a saucepan and fry the chopped onion, celery and garlic with some salt and pepper over a medium-low heat. After 10 minutes, add the chicken liver and its juices, the marsala and wine. Simmer gently for an hour until the sauce is thick like pâté. Add the rosemary and take it o the heat. 3/ Boil the pasta in a pan and add a splash of water to the liver sauce to thin it. When the pasta is al dente, drain and add to the creamy liver sauce with parsley and butter. With thanks to Jacob Kenedy, chef-patron at Bocca di Lupo, boccadilupo.com