Sweetcorn drop scones with duck livers

Serves 4

Place the drop scones on to warmed plates and spoon the livers and pan juices over (Jason Lowe)

200g duck livers, cleaned
Salt and freshly ground black pepper
60g butter
2tbsp dry sherry

For the drop scones

225g plain flour
tsp bicarbonate of soda
tsp cream of tartar
2 eggs, beaten
275ml milk
120g cooked sweetcorn kernels, roughly chopped, cooked as above

Sieve the flour, bicarbonate of soda and cream of tartar into a bowl. Stir in the eggs, sweetcorn and enough of the milk to form a smooth batter.

Heat a griddle pan and rub it with a little vegetable oil. Drop tablespoonfuls of the mixture into the pan and let them cook for 3 minutes until bubbles rise, turn them over and cook for another 2-3 minutes. Drain on kitchen paper while you are cooking the rest.

Meanwhile, heat the butter in a large heavy frying pan until it begins to foam. Season the livers and pan-fry them for a couple of minutes on each side, keeping them nice and pink. Pour the sherry into the pan; remove from the heat. Place the drop scones on to warmed plates and spoon the livers and pan juices over.