Ingredients

• 1 potato
• peeled
• chopped
• boiled and drained
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 25g/1oz butter
• 1 garlic clove
• ½ onion
• finely sliced
• 50ml/2fl oz red wine
• 100ml/3½fl oz hot beef stock
• salt and freshly ground black pepper
• 150g/5½oz calf's liver
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tsp chopped chives
• to garnish

Directions

• To make the mash
• place the potato
• butter and oil in a large bowl. Season
• to taste
• with salt and freshly ground black pepper and mash to your preferred consistency.
• To make the gravy
• heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes
• until golden.
• Add the red wine and simmer until the volume is reduced by half.
• Add the beef stock and simmer to reduce again
• until the gravy is thickened
• then season
• to taste
• with salt and freshly ground black pepper.
• For the calf's liver
• rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper.
• Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side
• until cooked through
• then rest for one minute on a warm plate.
• To serve
• place the mash in the centre of a warm plate. Place the liver on top of the mash
• spoon over the gravy and sprinkle over with fresh chopped chives.