Ingredients

• 30g/1oz butter
• 150g/5½oz streaky bacon lardons
• 1 banana shallot
• thinly sliced
• 110ml/3½fl oz Madeira wine
• 175ml/6fl oz beef stock
• salt and freshly ground black pepper
• 2 tbsp finely chopped fresh chervil
• 300g/11oz King Edward potatoes
• peeled and cut into chunks
• 50g/1¾oz butter
• 110ml/3½fl oz double cream
• 4 x 150g/5½oz slices calves' livers
• trimmed
• salt and freshly ground black pepper
• 50g/1¾oz butter
• 50g/1¾oz unsalted butter
• 1 head cavolo nero
• 10g wild garlic

Directions

• For the Madeira reduction
• heat a frying pan over a medium heat and add the butter. When the butter is foaming
• add the lardons and shallot. Fry for 3-4 minutes
• or until the lardons and shallots are golden-brown.
• Add the Madeira and carefully tip the pan towards the flame of the hob
• so that the alcohol catches alight. When the flame has gone out
• cook until the liquid has reduced in volume by three-quarters.
• Add the beef stock
• stirring well
• and cook for 3-4 minutes
• or until reduced in volume by half. Then season
• to taste
• with salt and freshly ground black pepper. Stir in the chervil.
• For the mash potatoes
• cook the potatoes in a pan of boiling salted water for 12-15 minutes
• or until tender. Drain.
• Push the potato through a potato ricer into a saucepan. Alternatively
• mash with a potato masher
• but the finish will be less smooth. Return to the heat
• then add the butter and cream and beat to a smooth purée. Season
• to taste
• with salt and freshly ground black pepper. Place in a piping bag and set aside.
• For the calves’ liver
• season the livers
• to taste
• with salt and freshly ground black pepper.
• Heat a large frying pan over a high heat and the butter. When the butter is foaming
• add the livers and fry on both sides for 1-2 minutes
• or until golden-brown all over but still slightly pink in the middle. Remove from the pan and set aside to rest.
• For the cavolo nero and wild garlic
• add the butter to a hot frying pan and
• once hot
• add the cavelo nero and cook for a minute. Add the wild garlic and cook for a further two minutes
• then season with salt and pepper.
• To serve
• pipe the mash into four shallow bowls and place the liver and cavolo nero and garlic by the side
• and pour over the sauce.