Chicken or duck livers make a great base for a pasta sauce, and they are affordable too. There is still a bit of a stigma around eating offal but it’s my favourite of all meats. The livers can be chopped as finely or as coarsely as you wish, and you can add ramsons, also known as wild garlic, to this when available, to give the pasta a seasonal touch. Timings Prep time: 5 minutes Cook time: 25 minutes Serves 4 Ingredients 4 tbsp extra-virgin olive oil 4 small shallots, finely chopped 2 garlic cloves, finely chopped or crushed 300-350g chicken livers, cleaned and chopped into rough 3cm pieces 100ml Marsala 100ml chicken stock 400g pappardelle 60g butter 2 tbsp finely chopped parsley Parmesan, freshly grated, to serve Method Heat 4 tbsp olive oil in a large heavy frying pan and gently cook 4 finely chopped small shallots and 2 finely chopped or crushed garlic cloves without colouring them. Turn up the heat.  Season 300-350g roughly chopped livers and add them to the pan, frying them …