Artist’s Palate: Polly Morgan’s chicken livers with pear
That offal (in this case, chicken livers served rare) appears in contemporary taxidermist Polly Morgan’s favourite recipe should not be much of a surprise. For the artist’s work includes, among the stunning coiled snakes on plinths and members of the finch family slumped around picture frames, Myocardial Infarction (2013), featuring five lovebirds feasting on a resin heart, its blood dripping down a white display stand. After all, someone whose freezer may, at times, contain four years’ worth of garden birds, a cormorant and a chimp, and who knows how to skin a baby giraffe, is unlikely to be fazed by a hint of pink in the middle of her chicken livers.
Ingredients
Conference pears
Butter
Salt
Chicken livers
Lettuce
Basil
Sour cream
Method
Chop the pears (minimum of four) and fry in butter and salt. When reduced and mushy with a crisp edge, start to sear the livers. Serve rare, with pear on the side, on a bed of lettuce and basil and a dollop of sour cream.
As originally featured in the June 2016 issue of Wallpaper* (W*207)
INFORMATION
Photography: Stephen Lenthall. Interiors: Benjamin Kempton. Entertaining director: Melina Keays
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox.
-
These ten albums had the best artwork of 2025A plethora of new releases this year look as good as they sound. Here are our favourites
-
Dib Bangkok, a new Thai cultural destination, celebrates rawness and local graceWith Dib Bangkok, Thailand’s first international contemporary art museum, Kulapat Yantrasast plays all the angles
-
Finnish Design Shop has unveiled an interiors collection inspired by the modernist art of Helene SchjerfbeckThe collection’s serene colour palettes and refined finishes draw directly from Schjerfbeck’s paintings, translating her Nordic modernist sensitivity into contemporary objects
-
Artist’s Palate: Cerith Wyn Evans’ recipe for LaverbreadDeep-dive into Cerith Wyn Evans’ gleaming, gelatinous recipe for Laverbread, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Helen Pashgian’s recipe for summer cornTry Light and Space artist Helen Pashgian’s characteristically precise recipe for ‘summer corn’, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Dolce & Gabbana’s pasta alla Norma‘We like the simplest recipes of the Sicilian tradition,’ say designers Domenico Dolce and Stefano Gabbana of their choice of pasta alla Norma for this month’s Artist’s Palate. Here, the recipe to make the definitively Italian dish yourself
-
Artist’s Palate: Cooking Sections’ ‘Back to Earth’ tomatoes on toastEnjoy Cooking Sections’ tomatoes on toast (pictured with a Seaweed Seeper), which is served at The Magazine alongside chickpea tabbouleh, and rhurbarb and quinoa cake. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Dominique Gonzalez-Foerster’s recipe for omelette aux fritesTravel to a new dimension with Dominique Gonzalez-Foerster’s recipe for omelette aux frites. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Shilpa Gupta’s recipe for methi thepla‘This simple homemade bread is my childhood favourite comfort food,’ says Mumbai-based artist Shilpa Gupta of her methi thepla recipe for this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Bosco Sodi’s recipe for Brussels sproutsGather round for Bosco Sodi’s simple yet imposing recipe for Brussels sprouts.
-
Mickalene Thomas’ recipe for duck with chimichurriTry Mickalene Thomas’ take on a much-cherished recipe for duck with chimichurri. As featured in our monthly Artist’s Palate series, a Wallpaper* homage to our favourite contemporary art