Of all the offal on offer in the world, chicken liver is arguably the most accessible. While some of us may struggle to get over the psychological issue of eating, say, brains, chicken livers can be whizzed up with cream and seasonings into such an irresistible pâté that we can put any organ-based phobias aside for a moment and happily gorge away on the stuff.

Buying a good quality chicken liver pâté can be expensive, and making your own isn’t just easy but results in a better texture and flavour. Try Francesco Mazzei’s Chicken liver pâté and antipasti platter if you’re catering for a crowd, or James Sommerin’s Chicken liver parfait with smoked bacon if it’s a dinner party starter you’re after.

Of course, chicken livers don’t have to be whizzed up – they can be cooked just like any other meat with surprisingly good results. Galton Blackiston’s Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon or Bruno Loubet’s Shallot tarte Tatins with chicken liver prove this perfectly.