Heat the milk and stock in a large saucepan until boiling. Turn the heat down a little and add the polenta in a steady stream, stirring constantly.

When it has all been added and starts to bubble turn the heat down and simmer for 3-4 minutes, being careful not to let it stick. Turn off the heat, stir in 1oz of the butter and empty into an oiled flat heatproof dish. Allow to stand for a few hours.

Using a round cutter, cut out shapes in the polenta then griddle under a heated grill. Heat the remaining butter in a frying pan and saut, the chicken livers for about 4-5 minutes depending on how pink you like them. Add 2tbsp of the balsamic vinegar at the end.

Put the olive oil and the balsamic vinegar in a bowl, mix well and season with salt and ground black pepper. Add the spring onions, red onions, capers, gherkins and rocket and toss gently.

To serve, place the chicken livers on the polenta rings with the herb salad on the size.