pan-fried calve's liver with dry-cured bacon and caramelised onions, served with root vegetable puree – serves 4

30g butter
3 large onions, thinly sliced
pinch of sugar
1 tbsp balsamic vinegar
12 rashers dry-cured streaky bacon, rind removed
700g calves' liver, thinly sliced
50g seasoned flour for dusting
1 tbsp sunflower oil
freshly ground black pepper
500g swede
500g carrots
500g potatoes
50g butter
freshly ground black pepper

Preheat the grill to high

Melt the butter in a large frying pan and fry the onions and sugar over a medium heat, stirring frequently, for 15 minutes until nicely browned

Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.
Grill the bacon until beginning to crisp at the edges. Keep warm.

Coat the liver lightly on both sides in the seasoned flour. Pat off the excess.

Heat another large frying pan over a high heat. Add the oil and butter then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside.

Cook the swede, carrots and potatoes in boiling salted water for 15 minutes, until tender. Drain, place in a blender with the butter and blitz into a smooth purée

Return the purée to the pan and leave on a gentle heat, until the mixture has dried out. add salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.


The king of offal - even people who think they don't like liver will eat this