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This recipe is classed as easy

Rating 2.90 / 5 (20 votes)

Prep time:
25 min
Cook time:
45 min

Gone are days when Aaron Craze’s mum used to force him to eat liver – he serves it here with olive oil mash and balsamic figs


1. For the olive oil mash: put the potatoes in a pan of salted cold water and bring to the boil. Simmer until tender.

2. For the crisp sage leaves: melt the butter in a small frying pan and fry the sage until crisp. Set aside until ready to serve.

3. For the figs: melt the butter in a frying pan and fry the figs over a high heat for 5 minutes. Pour in the balsamic vinegar, reduce the heat and let the figs simmer for a further 20 minutes. Season with salt and pepper and set aside.

4. For the calves’ liver and bacon: heat a grill to hot. Lay the slices of bacon on the grill tray and cook until crisp. Set aside.

5. To finish the olive oil mash, drain the cooked potatoes well and return them to the pan over a low heat to remove any extra water.

6. Pour in the olive oil, add the butter and beat vigorously with a wooden spoon until thoroughly blended and smooth. Season, to taste, with salt and set aside in a warm place

7. To finish the calves’ liver and bacon: heat the butter in a large non-stick pan until foaming. Fry the liver and sage for 2 minutes on each side. Stir in the balsamic figs and remove from the heat.

8. To serve, spoon a mound of potato onto each plate and arrange the liver and figs on top. Top with the bacon and crisp sage leaves.


For the olive oil mash

  • 1 kg maris piper potatoes, peeled and quartered
  • 50 ml extra virgin olive oil
  • 25 g unsalted butter

For the crisp sage leaves

For the figs

  • 50 g unsalted butter
  • 4 large fresh figs, stalks removed and cut in quarters
  • 3 tbsp balsamic vinegar

For the calves’ liver and bacon

  • 8 slices streaky bacon
  • 50 g unsalted butter
  • 675 g trimmed calves' liver, thinly sliced, at room temperature
  • 1 bunch sage, leaves only

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