Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon

For the sautéed chicken livers, roll the livers in flour seasoned with salt and freshly ground black pepper, and shake off the excess

Melt the butter in a frying pan and when it begins to foam, add the chicken livers and fry for 30 seconds on each side. Remove from the pan and keep warm

For the potato rosti, place the grated potato into a clean tea towel and twist to squeeze out the excess moisture. Heat the olive oil in a small frying pan, and add the grated potato. Flatten the potato to fill the frying pan evenly, season and fry over a medium heat for 3-4 minutes.

Feed little pieces of butter down the edges of the rosti and fry for one minute, turn over and fry for 3-4 minutes on the other side. Remove from the heat and drain on kitchen paper

For the spinach and young beetroot, place the beetroot into a pan of boiling salted water with 15g of the butter and cook until tender. Drain and refresh in iced water

Place three of the beetroots into a mini food processor, add the milk and blend to a smooth consistency. Add more milk if the mixture is too thick

Melt the butter in a frying pan, quarter the rest of the beetroot and then fry in the melted butter for five minutes over a high heat. Add the balsamic vinegar and sauté for one minute. Remove from the pan and keep warm

In a separate frying pan, add the bacon and fry until crisp. Remove from the heat and place on kitchen paper to drain off excess fat

Heat the olive oil in the same frying pan, add the garlic and fry for one minute, add the spinach and stir until wilted. Add a squeeze of lemon juice and season with salt and freshly ground black pepper

Place the potato rosti in the middle of a serving plate, place the wilted spinach on top and then the bacon. Spoon the puréed beetroot round the edge of the plate, top with the sautéed beetroot and then place the chicken livers on top