If you’ve grown up being forced to eat badly cooked versions or the idea of offal in general isn’t your thing, you’ve probably steered clear of liver on restaurant menus and in recipes. But you’re actually missing out on a fantastic piece of meat, which when cooked correctly melts in the mouth.
If you’re a newcomer to the world of liver, start off slow with Dominic Chapman’s Duck livers on toast with whisky cream sauce – you’ll be quickly converted. Calf’s liver has gained a bit of a bad reputation over the years for being tough and leathery, but people are starting to realise its potential thanks to top chefs serving it in their restaurants. Try cooking James Durrant’s Calf’s liver with sage salsa verde, caper, raisins, potatoes and crispy ham or Bryan Webb’s Terrine of calves liver to experience it at home.
Got your hands on some pork liver? Try Marcello Tully’s Stir-fried pork liver with fried beansprouts, and if lamb’s your thing Josh Eggleton’s Spiced lamb faggot with carrot purée can’t be beaten.