BEEF LIVER WITH BABY ONIONS

SERVES 6

20 MINUTES PREPARATION TIME

15 MINUTES COOKING TIME

4 tomatoes

130 g (4¾ oz) butter

30 baby or pearl onions, peeled

3 garlic cloves

2 tablespoons caster (superfine) sugar

100 ml (3½ fl oz) white port

2 baby cos (romaine) lettuce hearts, leaves separated

Salt and cracked black pepper

6 slices of beef liver (about 750 g/1 lb 10 oz)

THE VEGETABLES

Drop the tomatoes into boiling water for 15 seconds, then run them under cold water, remove their skins and cut the flesh into segments.

Melt 50 g (1¾ oz) of the butter in a large frying pan over a low heat. Add the onions, garlic, sugar, white port and a glass of water. Cook over a low heat, shaking the pan from time to time and stirring occasionally. When the liquid has evaporated by a third, add the tomato and lettuce leaves. Season, and cook for 2 minutes, or until the tomatoes have softened slightly.

THE LIVER

Cook the remaining butter in another large frying pan over a low heat for 5 minutes, or until the butter is nut brown (noisette). Add the slices of liver and sprinkle over some cracked pepper. Cook over a low heat for 5–10 minutes, constantly spooning over the brown butter, until browned but still a little pink in the centre, or to the desired doneness. Season with salt.

Serve immediately with the vegetables.