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Ingredients
Method
- 150g calf’s liver
- 1 tbsp olive oil
- Salt and pepper
- Snipped chives, to garnish
- Mashed potato, to serve
- Red wine gravy, to serve
- Rub the calf’s liver with plenty of olive oil, and season liberally with salt and pepper on both sides. Heat up your griddle pan, and griddle the liver for 4 minutes on each side, before leaving to rest for a couple of minutes.
- Serve on a bed of buttery mashed potato, with gravy poured over the top, and chives sprinkled to finish.
10 mins
1 serving
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