Pan-fried calf’s liver with a Parmesan and sesame seed coating

This finely balanced, flavourful dish is particularly good served with dauphine potatoes (see Cheesy potato and turnip gratin) and, or, salad leaves dressed with a lemon vinaigrette.

SERVES 4

2½ tbsp grapeseed or other vegetable oil

60g Parmigiano Reggiano, plus 15g to serve

50g toasted white sesame seeds

4 thin slices of calf’s liver (about 120g each)

40g butter, melted and cooled until barely tepid

Sea salt

1 lemon, quartered, to serve

Heat the oil in a large non-stick frying pan over a medium heat.

Meanwhile, finely grate the Parmesan and, using a fork, gently mix it with the toasted sesame seeds and a pinch of salt on a plate.

Brush the liver slices very lightly with the cooled melted butter, then place them, one at a time, in the sesame and Parmesan mixture and press down well with your fingertips so that the coating adheres to the liver.

Increase the heat under the frying pan and add the coated liver slices, taking care as the oil may splutter and the sesame seeds will pop as they cook. Cook for 1 minute, then turn the slices over and cook on the other side for another minute, for pink liver.

Remove from the heat and immediately place a slice of liver on each warmed serving plate. Grate a little Parmesan on top of each liver slice, add a lemon quarter to each plate and serve straight away.