Article: Saturday food: TOP SCOTTISH CHEF ANGUS BOYD REVEALS THE SECRETS BEHIND HIS MOST POPULAR DISHES; SAUTE OF CHICKEN LIVERS WITH BUTTON ONIONS AND VINE TOMATOES.(Features)

Byline: ANGUS BOYD

AT last, the turkey is finished and the last bits of New Year steak pie have been eaten.

Time for a snack that is rarely consumed at home I many restaurants have made small fortunes from this inexpensive organ. The splash of cream may well cost more than the livers. And a splash of good Maderia will take the taste to another level.

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