Peri-peri tomato chicken livers with ciabatta toasts

Heat a glug of olive oil in a pan over low heat and fry 1 diced onion, 2 peeled and minced garlic cloves and a small handful fresh thyme leaves until the onions are soft and translucent. Add 2 x 400g tins whole cherry tomatoes and simmer gently for 30 minutes. While the sauce simmers, heat a pan over high heat with a glug of olive oil and fry 500g free-range chicken livers in 2 batches so as to not overcrowd the pan, about 10 minutes, tossing occasionally. Add 100ml peri-peri sauce to the tomato mixture and season well with salt and freshly ground black pepper. Add the chicken livers and serve with toasted ciabatta slices. Garnish with fresh thyme sprigs, if desired.