• 200g (7oz) small–medium new potatoes, scrubbed and cut into large bite-sized chunks
• 4 tablespoons extra-virgin olive oil
• 1 large red onion, thinly sliced
• 200g (7oz) chicken livers, trimmed
• 1 handful of small sage leaves (about 12–16 leaves)
• 1 small knob of butter
• 2 garlic cloves, peeled and thinly sliced
• 180g (6¼oz) ricotta cheese
• salt and freshly ground black pepper

Place the potato chunks in a large pan. Cover generously with cold water and set over a high heat. Add 2 teaspoons of salt and bring the water to the boil. Cook the potatoes for 8–15 minutes (cooking time will vary according to how fresh your potatoes are and the variety), until tender.

Set a large frying pan over a high heat. Add half the olive oil and, when hot, add the red onion and the cooked new potatoes. Season with salt and pepper and fry, turning regularly, for 12–15 minutes, or until the potatoes have taken on some colour and are crisping around the edges. Remove the potatoes and onion from the pan and set aside to keep warm. Set the same pan over a high heat. Add the remaining olive oil and when it’s super-hot, add the chicken livers and sage. Season them well with salt and pepper and cook them for 1–2 minutes on each side, then, when you’re happy with their doneness, drop in the butter and garlic, and toss them about in the pan for a further 10–20 seconds, then remove from the heat.

Spread the ricotta evenly over the base of one large or two smaller plates. Spoon over the warm fried potatoes and onion, and finish by arranging the hot livers and sage leaves over the top. Spoon over any buttery juices you have left in the pan and bring to the table. Serve with good bread and a green salad.