Ingredients

• 150g/5½oz potato
• peeled and grated
• 1 tbsp yoghurt
• 1 free-range egg yolk
• 15g/¼oz butter
• salt and freshly ground black pepper
• 1½ tbsp olive oil
• 100g/3½oz calves' liver
• small bunch fresh sage leaves

Directions

• For the rösti
• squeeze the grated potato out into a clean tea towel until dry
• then place into a bowl.
• Place the egg yolk and yoghurt into a separate bowl and whisk together. Add the grated potato and season well with salt and freshly ground black pepper.
• Melt the butter in a small frying pan. Add the potato mixture to the pan
• pressing it down into a disc shape in the pan. Cook over a medium heat until golden brown underneath
• then turn the rösti over and cook the other side until golden-brown.
• For the liver
• heat a griddle pan until smoking. Drizzle the griddle pan with one tablespoon of the oil
• then add the calves' liver and griddle for 3-4 minutes on each side
• or until completely cooked through. Remove from the pan and leave to rest in warm place.
• Add the remaining half tablespoon of oil to a frying pan and add the sage leaves. Fry the sage for 1-2 minutes
• or until crisp.
• To serve
• place the rösti into the centre of a plate and place the liver on top. Garnish with the sage leaves.