Chicken liver, new potato and pancetta

This is an adaptation of a Nigel Slater recipe. It uses the cheapest of ingredients, offal, and yet has an amazing flavour. This is a recipe for 2.

200g Chicken livers
100g Pancetta, diced
300g New potatoes
150 ml Sour cream
Dill
Tbsp capers
Whole grain mustard
White wine vinegar
Rocket

Trim the chicken livers and put them in a bowl, covered in milk (this removes the bitterness.) Scrub the new potatoes clean and boil them in their skins till almost done. While they're still warm, break them up with a fork (don't mash, you still need large chunks.)
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When they've stopped steaming, fry them in olive oil about 5 minutes each side. Be rough with them in this stage because the more they break up, the better. In a separate pan fry some butter in a little oil and add the pancetta. When this starts to colour, add the livers and season (go easy on the salt, the pancetta will add a lot of this.) Cook the livers for a couple of minutes on each side, they should still be slightly pink in the middle.

Make a dressing with the cream, couple of table spoons of dill, tsp of grain  mustard , the capers and seasoning. Add the vinegar a little at a time till it achieves a touch of piquancy. Mix the rocket, potatoes, pancetta and livers and drizzle the dressing on sparingly.