Techniques
Cooking liver
Ed Baines demonstrates how to cook the perfect calves' liver and serves it up with mash, bacon and onion gravy.
Start by peeling off the membrane and cut away any arteries. You want the liver to have a smooth, butter-like texture; if the surface looks too broken then it will have a bitter taste.
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.
Read more about liver
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.
Read more about liver
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