This has to be the simplest recipe and yet it has such a good solid taste. Some people add red wine but that takes away the ‘heimish’ element and turns chopped liver into pate de volaille.

Ready

• 1 large onion
• Olive oil
• 1lb chicken liver
• Salt and pepper

Set

• Skillet
• Food processor (or chopper)
• Chicken soup or stock (optional)

Go

1. Chop a large onion and fry in olive oil till the onion is golden.
2. Add 1lb of chicken liver, salt and pepper.
3. Slow fry with the onion over a lowish heat.
4. When the liver is cooked (not over-cooked, by the way), put it in the food processor, preferably with a spoonful of chicken soup to keep it moist.
5. Note: I don’t like it over blended. If you have a chopper, it’s tastier just chopped. My mother never heard of a blender and always chopped the liver with a knife so that it didn’t look like a mush!

What you should know

To make it look and taste even nicer, grate a hard boiled egg and sprinkle over the top. This should make at least six portions for starters. It’s best on matzah or chollah or thin toast.