To celebrate Great British Beef Week (23 – 30 April 2021), we asked head chef Paul Green to share a recipe. Calves liver is a highly nutritious, tender and under used ingredient quite cheaply found at your local butcher. Paired with slow-cooked onions in balsamic vinegar, fine beans and creamy mashed potatoes- delicious!

Calves liver and onions

Ingredients:

250g/350g slice calves liver

1-2 onions per slice

Balsamic vinegar

Salt

Pepper

A little flour

A little vegetable oil

Knob of butter

Thyme

Garlic clove

Method:

1. Peel and slice finely the onions.

2. Preheat your frying pan to a medium to high heat Lightly dust the liver with the flour- this will create a beautiful crust.

3. Season with a little salt and pepper, drizzle a little oil in the pan and put the liver in.

4. Flip after 1 1/2- 2 minutes and cook for a further 1 1/2- 2 minutes.

5. Remove the liver and place on a warm plate to rest.

6. In the same pan fry the onions quickly with some butter. Once soft add a splash of the balsamic vinegar to taste. At this stage you could add a little red wine, reduce, then a bit of beef stock and reduce for a quick sauce.

7. Spoon the onions over the liver and serve with some mash potato and some fine beans.

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