• Pat livers dry with paper towels.

• Heat a pan to high heat to sear the livers and cook them quickly.

• Add the butter and when melted, the livers. Allow to brown well on both sides. (Do this in batches if your pan isn’t large enough to hold them all at once. You don’t want to the livers to be overcrowded as this will result in them steaming instead of searing.)

• Once they are golden brown on both sides, add the peri-peri sauce and garlic. Allow to fry until the garlic is aromatic and the peri-peri sauce starts to dry out.

• Pour in the cream and lemon juice. Season to taste and allow to simmer for another 5 minutes.

Serve with crusty bread to mop up the sauce.