A bit of experimenting in my home kitchen tonight: pan fried seasoned chicken livers and oyster mushrooms, glazed with roast chicken juices, given some punch with white wine and thyme, then finished off with some white haricot beans. A tasty tapas-style dish to eat as the hot day finally starts to cool off. Worked a treat!
![353629285_6361422503944121_1704297321164546628_n.heic.jpeg 353629285_6361422503944121_1704297321164546628_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/353629285_6361422503944121_1704297321164546628_n.heic-square-41dac9089798633f6ecc31c81e88f3b8-60809bab4cd3f.jpeg)
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you