Calf's liver with mash, bacon and buttered spinach
Liver is packed full of iron and vitamins – make yourself a warming winter supper with creamy mash and greens alongside.
Ingredients
For the mash
- 100ml/3½fl oz full-fat milk
- 100ml/3½fl oz double cream
- 100g/3½oz unsalted butter
- 1 bay leaf
- small bunch fresh thyme
- 2 garlic cloves, smashed
- 300g/10½oz red potatoes, peeled and halved
For the calf’s liver
- 50²µ/1¾´Ç³ú plain flour
- 4 slices calf’s liver, 5mm/¼in thick
- 25g/1oz unsalted butter
- 3 sage leaves
- salt and freshly ground black pepper
For the bacon and buttered spinach
Method
To make the mash, place the milk, cream, butter, bay, thyme and garlic in a saucepan and heat until steaming. Turn off the heat and allow to infuse for 30 minutes.
Meanwhile, cook the potatoes in a large pan of salted water. Bring to the boil then simmer for 15–20 minutes, or until the potatoes are cooked through. Strain and mash the potatoes. Strain the milk and beat the infused milk into the mash. Push through a sieve to smooth out. Keep warm.
To make the calf’s liver, season the flour with salt and pepper. Dust the liver in the seasoned flour, then set aside.
Place a frying pan over a medium heat, then add the butter and sage. Wait until the butter turns brown and the sage crisps up, then add the liver. Cook on one side until it turns golden then turn over. Cook for a further 1–2 minutes then remove from the heat. Baste in the sage butter.
To make the bacon and buttered spinach, heat the olive oil in a frying pan then add the bacon and sauté until crisp on both sides. Remove the bacon and set aside. Add the butter to the pan and, when starting to brown, add the spinach. Season with salt and pepper and cook until wilted. Keep warm.
To serve, spoon the mash onto a plate, add the spinach and liver, then top with the crispy bacon, sage and brown butter.
