Devilled Chicken Livers on Toast - By Flora Philips (Floffal)

We invited Flora Philips - butcher, offal advocate, and founder of Floffal - to join us in re-imagining the humble bag of giblets that so often goes overlooked. Together, we wanted to spark a deeper conversation around cooking with the whole bird: the flavour, the nourishment, the ethics, and the quiet beauty of using these vital parts well.

Flora has created a series of explorative, thoughtful recipes that move beyond the introductory ways of using giblets (such as stocks and gravies) - encouraging you to look a little closer, taste a little deeper, and rediscover the joy of cooking with the whole bird.

Learn more about our collaboration here and follow Flora on Instagram here.

Chicken livers are quick to cook, full of character, and endlessly rewarding - especially when given the classic devilled treatment. Here, they’re dusted in warming spices, seared until just blushing inside, and finished in a rich, glossy sauce sharpened with mustard and Worcestershire. Piled onto hot buttered sourdough, it’s the kind of simple, fiery comfort that turns a handful of livers into something unforgettable. A perfect little recipe for anyone learning to love their giblets.

Serves: 1

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients:

• 5 Sutton Hoo chicken livers

• ½ onion, finely diced

• 2 cloves garlic, finely diced

• 3 tsp plain flour

• 1 tsp cayenne pepper

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tbsp curry powder

• Olive oil

• Butter

• 200ml chicken stock

• 1–2 tbsp Worcestershire sauce

• 1½ tsp English mustard

• 1 thick slice multigrain sourdough (or your preferred bread)

• Fresh parsley, to garnish (optional)

Method

1. Combine the flour and spices in a bowl, then sprinkle over the chicken livers, mixing to coat them thoroughly.

2. In a pan, add a good glug of olive oil and sweat the onions for 2 minutes, then add the garlic. Cook until fragrant and translucent.

3. Scrape the onion and garlic to one side of the pan, add a little more oil, and fry the chicken livers whole for about 1½ minutes on each side, until they form a crust and are browned all over. Remove the livers from the pan and set aside to rest.

4. Toast your bread (either in a toaster or under a grill).

5. Deglaze the onion and garlic in the pan with the chicken stock, scraping up any meaty bits from the bottom for flavour.

6. Add the Worcestershire sauce and English mustard, stirring as the sauce reduces and thickens until it coats the back of a spoon.

7. Take the pan off the heat and add the butter, stirring until melted and combined to create a glossy, rich sauce.

8. Return the chicken livers and any resting juices to the pan, mixing gently so they’re coated in the sauce.

9. Butter your toast, then spoon over the chicken livers and their sauce. Garnish with fresh parsley leave