Ingredients

• 50g/1¾oz unsalted butter
• 2 shallots
• sliced
• 100ml/3½fl oz Madeira
• 2 tsp chopped fresh thyme leaves
• 300ml/10fl oz beef or veal jus or gravy
• 2 tbsp sherry vinegar
• 2 tbsp chopped fresh chervil
• 2kg/4lb 8oz potatoes
• peeled and quartered
• 150g/5½oz butter
• 150ml/5fl oz full-fat milk
• 1 tsp fresh yeast
• 400ml/14fl oz beer
• 200g/7oz plain flour
• vegetable oil
• for deep-frying
• 2 small onions
• finely sliced into rings
• 50g/1¾oz unsalted butter
• 1 head kale
• thinly sliced
• 50g/1¾oz plain flour
• for dusting
• 8 thin slices calves' liver
• 50g/1¾oz unsalted butter
• salt and freshly ground black pepper

Directions

• For the Madeira sauce
• 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 Madeira and thyme
• stir well and bring to the boil. Simmer until the liquid has reduced in volume by a third.
• Add the jus and simmer gently for 15-20 minutes
• or until the liquid has thickened. Add the sherry vinegar and chervil. Season with salt and pepper. Keep warm until ready to serve.
• For the mashed potato
• boil the potatoes in salted water for 15 minutes
• or until tender. Drain and place back into the pan over the heat to remove excess moisture. Mash the potatoes until smooth.
• Heat the butter and milk in a saucepan until the butter is melted. Add to the mash and beat well until soft and creamy. Season with salt and pepper. Place in a piping bag until needed and keep warm.
• For the onion rings
• whisk the yeast and beer together in a bowl. Add the flour and whisk to a smooth batter. Set aside for 5 minutes.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown
• remove them from the oil using a slotted spoon and season with salt and pepper. Drain on kitchen roll.
• For the buttered kale
• heat the butter in a frying pan. Add the kale leaves and 2 tablespoons water and cook until wilted down.
• For the calves’ liver
• season the plain flour with salt and pepper. Coat the slices of calves liver in the flour and shake off any excess. Heat the butter in frying pan set over a medium heat. When the butter is foaming
• fry the calves' liver for 1-2 minutes on each side
• or until golden-brown on both sides.
• To serve
• pipe the mash onto serving plates and put the liver alongside. Pour over the sauce and top with the buttered kale and onion rings.