• 1 lb chicken liver
  • 2 shallots
  • 2 eggs
  • 1 tbsp schmaltz (if you don't have chicken fat, you can use butter)
  • 1/2 cup chopped parsley
  • 2 teaspoons salt (taste it to see if you need less)
  • Pinch cayenne pepper
  • 1/2 lemon (to serve)

Animal liver is a wonderful source of iron. Chopped liver is a delicacy. Some may say it is heavy for the summer, but it is always delicious – and easy to make. You can have it with crackers or even veggies.

To make it:

1. Put the schmaltz in a pan and turn the heat up to medium for about 30 seconds.

2. Add the chopped liver and cook for 5-7 minutes, flipping sides one to two times. Then remove from the pan (keeping the juices in the pan) and set the liver aside in a medium to large bowl. Tip: Be careful not to overcook so the liver doesn’t dry out.

3. Add the chopped shallots to the pan where the chicken liver was and cook in the juices for about 3 minutes. If there is not enough liquid, add a teaspoon of schmaltz.

4. Transfer the onions to the bowl where the chicken, add the parsley and mix roughly.

5. Mix in the salt, cayenne pepper and eggs.

6. Put bit by bit in a food processor and pulse 1-2 times. Be careful not to overblend or it will turn into a pate.

You can serve it on crackers. Something I like to do is add a couple drops of lemon to the chopped liver as I eat it. It aids  iron absorption, in addition to making it really yummy.