This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
James Durrant's calf's liver recipe presents a flurry of textures and flavours, from sweet raisin purée to crisp onion rings, from a pungent sage salsa verde to delicate meaty flavour of the seared calves liver. A red wine reduction and some seasonal root vegetables make this a deliciously special and satisfying meal.
Get in touch