Ingredients

• 50g/1¾oz unsalted butter
• 2-3 shallots
• sliced
• 1 tsp plain flour
• 1 tsp Dijon mustard
• 2 tsp fresh thyme leaves
• 200ml/7fl oz red wine
• 500ml/18fl oz beef stock
• salt and freshly ground black pepper
• 2 tbsp finely chopped fresh parsley
• 2kg/4lb 6oz potatoes
• peeled and quartered
• 150g/5½oz butter
• 150ml/5fl oz whole milk
• 1 tsp fresh yeast
• 400ml/14fl oz beer
• 300g/11oz plain flour
• 2 small onions
• finely sliced into rings
• 50g/1¾oz unsalted butter
• 1 hispi cabbage
• thinly sliced
• 50g/1¾oz plain flour
• for coating
• 8 thin slices calf’s liver
• 50g/1¾oz unsalted butter

Directions

• For the gravy
• heat the butter in a frying pan over a medium heat. When the butter is foaming add the shallots and fry for 2-3 minutes
• or until just softened.
• Add the flour and mustard and stir well to combine
• and then cook for a further minute.
• Add the red wine and thyme
• stir well and bring the mixture to the boil. Reduce the heat to a simmer and then simmer until the volume of liquid has reduced by one third.
• Add the beef stock and return the mixture to the boil. Reduce the heat slightly and simmer gently for 15-20 minutes
• or until the liquid has thickened. Add the parsley and season
• to taste
• with salt and freshly ground black pepper. Keep warm until ready to serve.
• For the creamy mash
• boil the potatoes in salted water for 15 minutes
• or until tender. Drain and place the potatoes back into the saucepan over the heat to remove excess moisture. Mash the potatoes.
• Heat the butter and milk in a saucepan until the butter is melted. Add to the mash and beat well until soft and creamy. Finally season with salt and freshly ground black pepper. Place in a piping bag until needed and keep warm.
• For the crispy onion rings
• place the yeast and beer into a bowl and whisk together. Add 200g/7oz of the plain flour and whisk to a smooth batter. Set aside for five minutes. – [need rest of method for frying onion rings]
• Meanwhile
• for the hispi cabbage heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage
• cover with a lid and steam for 2-3 minutes. Season with salt and pepper.
• For the calf's liver
• season the plain flour with salt and pepper and place the slices of calf's liver in and shake off any excess.
• Heat the butter in frying pan over a medium heat. When the butter is foaming
• add the seasoned calves' liver slices and fry for 1-2 minutes on each side
• or until golden-brown on both sides.
• To serve
• pipe the mash onto serving plates and add the cabbage and liver alongside. Pour over the gravy and top with the onion rings and parsley.