Method:

1. Heat a large skillet over medium-high heat and add a little olive oil.

2. Add the pheasant livers and sear for about 30 seconds—just enough to brown the surface without overcooking.

3. Pour in the port wine and toss or stir until the liquid reduces and coats the livers. Season with salt and pepper.

4. In a blender, combine chervil (or parsley) with olive oil and blend for about 5 minutes. Let it sit for a few hours so the herbs settle—use only the clear green oil on top.

5. In another pan, quickly sear the padrón peppers in oil or butter until blistered and tender. Sprinkle with flaky sea salt.

6. Serve the livers with peas and peppers, drizzle with the chervil oil, and finish with a slice of crusty bread.