How to cook liver
Ed Baines demonstrates how to cook the perfect calves' liver and serves it up with mash, bacon and onion gravy.
Using a sharp knife cut the liver into long slices, at a slight angle, about 2cm thick.
Heat a non-stick frying pan over a high heat, then add a little oil. Season the liver with a little salt and add it to the pan, moving the pan as you do so to stop it from sticking.
Cook for about 30 seconds each side. Finish with a little butter for a nutty flavour.
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