Liver Casserole

Liver, a real love it or hate it food. Often done no favours by memories of overcooked rubbery morsels offered as a child. I am a real fan of liver and have been since a small child. The flavour is great and if cooked right it should melt in the mouth.

Lambs liver is my firm favourite, closely followed by fresh calf’s liver, ideally from a good, local butcher but a good supermarket will also stock fresh liver. To do your liver justice it can be cooked in a couple of ways, either a quick flash fry in the frying pan leaving the middle blushing and succulent, or, a long slow casserole. The latter is by far our favourite method of cooking liver, producing a silky soft bite to eat.

For this dish we roughly chop onions, mushrooms, potatoes and turnip, add a good beef stock and a glug of red wine, and finally the liver, cover and slowly cook in the oven for at least two hours, preferably longer. The liver will literally melt in your mouth. Serve up with a hearty serving of mashed potatoes and seasonal vegetable for a great winter time family meal.

This dish smells amazing and tastes even better. Even people who claim to hate liver will eat this dish; it is a real dish to convert people with. As an added bonus liver, as with most offal cuts is cheap, a real bargain dish for the winter evenings.