I need to do more storecupbioard based cooking. The results never fail to please and it’s always a good feeling to know you’re saving money. I guess I do it less than I used to because I’m spoiled by the area in which I live. Everything’s available within a five minute walk unless, of course, it’s Sunday.

Last Sunday I wandered into Waitrose on my way home and found a pack of duck liver in the bargain bin. At £1.30, I couldn’t say no. Although I’d never cooked duck liver before, I thought it fair to assume it tasted similar to chicken liver and that’s the basis I worked on when I made this.

Lurking in my fridge was a bunch of parsley and a bag of rocket which, combined with some walnuts from the storecupboard and a chopped granny smith apple made a nice tart accompanimnet to the livers. I dressed this salad with extra virgin olive oil mixed with a little apple juice and brown sugar and then served it on a bed of black pudding. The potatoes were just thickly sliced and roasted until golden brown in duck fat (from the last time I had duck). The livers were simply seared until just browned on the outside.

And that was it really. No need for a recipe with something so simple, and I doubt I could remember quantities anyway. The duck livers were, as I thought, similar to chicken livers but more rich with a great texture. At that price they’re a much better choice than calf liver.