Ingredients

• 75g/3oz butter
• 2 slices calf's liver (1cm/½in thick)
• 110ml/4fl oz red wine
• 250ml/4fl oz beef stock
• 6 slices dry-cured streaky bacon
• sliced into lardons
• 1 cavalo nero cabbage
• sliced
• 1 lemon
• juice only
• 50g/2oz crème fraîche

Directions

• Heat a frying pan until hot and add 25g/1oz butter.
• Season the liver with salt and freshly ground black pepper and add to the frying pan. Fry on each side for 2-3 minutes
• until cooked to your liking. Remove from the pan and set aside.
• Add the red wine to the pan and bring to the boil
• scraping to release the sticky
• caramelised cooking juices from the base of the pan.
• Reduce the liquid by half
• then add the beef stock and boil for a further 5-6 minutes.
• Add 25g/1oz butter and stir in. Remove from the heat.
• Heat a deep-sided frying pan until hot then add the remaining 25g/1oz butter and the bacon pieces. Fry until crispy then add the cavelo nero and stir-fry for 3-4 minutes
• until wilted.
• Add the lemon juice and season well with salt and freshly ground black pepper.
• To serve
• place the cabbage in the centre of two plates. Top each with the liver and a spoonful of crème fraîche. Spoon over the red wine gravy.