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Pan-fried calves' liver with savoy cabbage, squash and pancetta fricassée

Sophie Michell from Market Kitchen
If you like liver, you'll just love Sophie Michell's pan-fried slices with a hearty medley of winter veggies on the side

Pan-fried calves' liver with savoy cabbage, squash and pancetta fricassée

Method

1. For the vegetable fricassée: heat a saucepan over medium heat and add a little butter. Add the pancetta and fry for a few minutes so it starts to release its fat. Add the shallots and lightly fry until they begin to turn translucent. Add the butternut squash and thyme and season with salt and freshly ground pepper. Cook for about 5-8 minutes, stirring occasionally.

2. Strip the outer leaves off the cabbage. Remove four of the inner leaves, chop finely, add them to the pan and cook for another 3-4 minutes, stirring occasionally. Take the pan off the heat and set aside.

3. Heat a frying pan over medium heat, add a splash of olive oil and a little butter. When the butter has melted, add the well-seasoned liver and fry on both sides until browned and slightly firm to the touch (about 5 minutes). Remove from the pan and leave to rest on a plate for 5 minutes. Slice thickly.

4. To serve, spoon the vegetable fricassée into a pile in the centre of a serving plate, cut the liver slices in half and place on top.

Cook's notes: calves' liver has a delicious taste and texture, being more tender and having a better flavour than the liver of older animals. It is an excellent source of vitamin B12, vitamin A, copper, folate, riboflavin, and selenium; a very good source of zinc, vitamin C, protein, niacin, and phosphorus; and a good source of vitamin B5, vitamin B6 and iron.

Savoy cabbage is a flavourful crinkled-leaf cabbage, which is one of the best varieties for cooking. When selecting, choose a head that feels heavy, with leaves that are crisp and fresh looking, without signs of browning. To store, wrap in a plastic bag and refrigerate for up to a week.