Jose Pizarro serves up sauteed chicken livers with capers on toast on Saturday Kitchen.

Jose says: “Quick and tasty, chicken livers make a great light meal. A few fresh herbs and good-quality vinegar will make it something special.”

The ingredients are: 3 tbsp extra virgin olive oil, 1 banana shallot, finely chopped, 2 garlic cloves, finely chopped, 50g caramelised onions, 400g free-range chicken livers, 2 tbsp sherry vinegar, 2 tbsp salted capers, rinsed, 5 sprigs flatleaf parsley, leaves picked and chopped, 4 slices good-quality bread, 1 small red onion, finely sliced, 4 sprigs mint, leaves picked and chopped and sea salt and freshly ground black pepper.