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    Pan-fried calves liver with sticky onions & mustard root veg mash

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    Pan-fried calves liver with sticky onions & mustard root veg mash

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2


    200g parsnips, cut into wedges
    200g carrots, cut into wedges
    300g potatoes, cut into wedges
    50ml semi-skimmed milk
    2 tsp wholegrain mustard
    5g unsalted butter
    1 tsp rapeseed or vegetable oil
    1 large onion, thinly sliced
    1 fresh bay leaf
    ½ tsp caster sugar
    Approx 250g pack No.1 Calves Liver
    1 tsp sherry vinegar


    1. Boil the parsnips, carrots and potatoes in salted, boiling water for about 15-20 minutes, until tender. Drain and return to the pan. Add the milk and mash until fairly smooth, then season and stir in the mustard.Cover and keep warm.

    2. Meanwhile, melt the butter and oil in a large, lidded frying pan. Add the onion, bay leaf and sugar. Season with salt, cover and fry over a low heat for 15 minutes, stirring occasionally. If the onions start to look dry, add a splash of water. Increase the heat to turn them golden, if needed.  

    3. Season the liver. Push the onions to one side of the pan, then fry the liver for about 1-2 minutes each side until bronzed. Remove from the heat and immediately add the sherry vinegar and 1 tbsp water. Cut the liver in half. Divide the mash between 2 plates and top with the liver, onions and any pan juices. Delicious with seasonal greens and extra mustard on the side.

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