POTTED CHICK

An admittedly ad hoc take on the "potting" methodology: Italian and French approaches to chicken offal irreversibly crossed; add cornichons, parsley salad and ale.

Chicken hearts, gizzards, and livers cooked down in onions, capers, sherry, olive oil and brightened with sherry wine vinegar... Spoon on to toast and swoon. Sorta reminds me of this crazy Pisan ragout of hearts, gizzards, livers and kidneys, but it utilised "grape must" instead of vinegar.

Photo: (a) suppah!