CALVES’ LIVER, ROCKET & CHILLI

When I was very little, my mum used to make me drink blended calves’ liver with milk – it’s very healthy, though I didn’t know I was having liver at the time!

In this recipe everything is pan-fried very quickly; it only takes 5 minutes but it’s full of flavour. You don’t want to caramelize the liver because then it will be dry – it should still be juicy inside. Ask your butcher to cut it into ½cm slices for you, then into chunks – it should be similar in width to pappardelle but not so long, otherwise it will be difficult to eat.

FOR 4

150g rocket (or substitute turnip tops or any peppery leaf)

500g calves’ liver (prepared as above)

50ml extra virgin olive oil, plus extra to finish

2 shallots, sliced into rings

sea salt and freshly ground black pepper

2 cloves of garlic, finely sliced

1 fresh red chilli, cut in half lengthways, then very thinly sliced into half-rings

4 slices of bread, toasted

Cut the rocket or turnip tops into pieces roughly the same size as the calves’ liver.

Heat 25ml of olive oil in a pan and fry the shallots until crispy and golden brown. Set them aside.

Put another pan on a medium-high heat. When it is very hot – almost starting to smoke – add the remaining 25ml of olive oil, salt and pepper (be careful!). Add the garlic, then the calves’ liver, and shake the pan. Now add the chilli, then the rocket or turnip tops.

Season again and spoon on to the toast, finishing with an extra drizzle of olive oil and topping with the crispy shallots.