10 chicken livers, trimmed and chopped
4-6 fresh sage leaves, chopped
4 juniper berries, chopped
1/4 cup olive oil
1 clove garlic, peeled but left whole
1/2 cup dry red wine
Salt and freshly ground pepper
16 pieces crusty Italian bread (8x8cm, x 2cm thick)
- Heat the oil in a small saucepan over medium heat. When hot add the chicken livers, sage, juniper berries and garlic. Stir-fry for 5 minutes.
- Add the wine and simmer for 10 minutes. Season to taste.
- Spread the chicken liver mixture over the bread and serve hot.
Read more about our trip to Tuscany click here
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.