McChicken. Well, sort of....

Pre heat the oven at 200° C.

For the sautéed chicken livers, roll a couple livers in flour seasoned with salt and freshly ground black pepper, and shake off the excess.

Put 2 frozen rösti in the oven and bake for 15 mins.

After 10 mins melt 25 gr butter in a frying pan and when it begins to foam, add the chicken livers and fry for about 60 seconds on each side. Remove from the pan and keep warm.

Place a cooked beetroot into a mini food processor, add a tbsp of cream and blend to a smooth consistency. Add 1/4 tsp of curry Madras and a pinch of salt.

In a frying pan fry some slices of Serano ham until crisp. Remove from the heat and place on kitchen paper to drain off excess fat

Heat the olive oil in the same frying pan, add a finely cut clove of garlic and fry for one minute, add 125 gr baby spinach leaves and stir until wilted. Add a squeeze of lemon juice and season with salt and freshly ground black pepper

Place the potato rösti in the middle of a serving plate, place the wilted spinach on top and then the crispy ham. Spoon the puréed beetroot round the edge of the plate,  then place the chicken liver(s) on top

(To make your own rösti: here's the original recipe by Galton Blackiston on Great British Chefs)

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