Ingredients

• 2kg/4lb 8oz potatoes
• quartered
• 200g/7oz butter
• 150ml/5fl oz milk
• 50g/1¾oz plain flour
• for coating
• 8 thin slices calves liver
• salt and freshly ground black pepper
• 1 tsp fresh yeast
• 400ml/14fl oz beer
• 200g/7oz plain flour
• 2 small onions
• finely sliced into rings
• 100g/3½oz baby capers
• drained
• 50g/1¾oz unsalted butter
• 2 shallots
• sliced
• 2 tsp fresh thyme leaves
• 100ml/3½fl oz red wine
• 300ml/10 fl oz beef jus or stock
• 2 tbsp sherry vinegar
• 2 tbsp fresh chervil leaves

Directions

• Boil the potatoes in salted water for 15 minutes
• or until tender. Drain and place back into the saucepan over the heat to remove excess moisture. Mash the potatoes.
• Heat 150g/5½oz of the butter and the 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.
• For the onion rings
• put the yeast and beer into a bowl and whisk together. 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 using a slotted spoon and season with salt and pepper. Drain on kitchen roll.
• Add the capers to the deep fat fryer and cook for 1-2 minutes. Remove and drain on kitchen paper.
• 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 thyme and red wine
• 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 jus 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 sherry vinegar
• chervil and season with salt and pepper. Keep warm until ready to serve.
• For the liver
• season the plain flour with salt and pepper. Place the slices of calf's liver in the flour and shake off any excess.
• Heat the remaining butter in frying pan over a medium heat. When the butter is foaming
• add the liver and fry for 1-2 minutes on each side
• or until golden-brown on both sides.
• Place the mash onto serving plates and liver alongside. Pour over the gravy and top with the onion rings and capers.