Ingredients (per person)

1 rabbit's liver
2 rabbit's kidneys
1 thick rasher smoked streaky bacon, cut into lardons
Splash of dry sherry - manzanilla or fino
Healthy sprig of curly parsley
2 handfuls of watercress, finely chopped
Small slice of day old white bread
Spoonful of duck or goose fat
A walnut-sized piece of cold butter

Method

• Melt the duck fat in a small heavy based frying pan and put in the lardons, fry gently to render.
• Push the bacon to one side and pop in your bread, frying until golden on both sides. Take out the toast and using a slotted spoon, place the lardons on top.
• Return the pan and the remaining fat to the heat and turn up high, lightly season the liver and kidneys and fry briskly for about 45 seconds on each side.
• Carefully tip out any excess fat and add the greens, turn to coat the livers and kidney and add a splash of dry sherry.
• Turn off the heat and add the knob of butter, gently swirling the pan so that the butter melts and amalgamates with the sherry and pan juices to create a little sauce.
• Tip the lot onto the bacon and toast and eat immediately with a glass of the sherry you cooked with.