Slice the ciabatta lengthways to open up two halves (open sandwich) and rub with garlic and lightly drizzle with olive oil. Over a griddle pan, toast the open halves. Lightly sprinkle with salt and keep warm. Slice the black pudding into 1cm inch slices and fry each side until crispy. Place the slices on top of the bread and keep warm.
In a tray sift the flour, season and place the livers in. Shake off any excess flour. In the same pan you used for the black pudding, heat two tablespoons of oil and, when smoking, place the livers in one at a time and cook for one minute on each side. Remove from the pan, place on a tray and keep warm.
Again, using the same pan, add half the butter and over a high heat fry off the mushrooms until just cooked, season and add to the livers. Cover with foil and keep warm.
Once again, in the same pan, add the rest of the butter and gently sweat off the shallots for five minutes. Once translucent add the livers and mushrooms back to the pan and heat for two to three minutes. Add the herbs and gently mix through, check for seasoning.
Place the ciabattas on plates and spoon the liver and mushroom mix on top.
Drizzle with olive oil and a squeeze of lemon on each.