Name: Sage & thyme calves’ liver with wild mushrooms & pancetta
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 8 slices pancetta (or streaky bacon); 1 tbsp vegetable oil; 500g calves' liver sliced into 4 steaks; 50g butter; small bunch sage leaves picked, most roughly chopped; ½ small bunch thyme leaves picked; 4 shallots finely sliced; 300g mixed wild or chestnut mushroom cleaned; zest and juice ½ lemon; 4 thick slices of rustic bread toasted (preferably sourdough)

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Sage & thyme calves’ liver with wild mushrooms & pancetta

Sage & thyme calves’ liver with wild mushrooms & pancetta

James Martin

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Serves 4

More effort

Prep: 25 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you

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Sourdough

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Ingredients

Nutrition

Units:

MetricUS

8 slices pancetta

(or streaky bacon)
1 tbsp vegetable oil
500g calves' liver

sliced into 4 steaks
50g butter
small bunch sage

leaves picked, most roughly chopped
½ small bunch thyme

leaves picked
4 shallots

finely sliced
300g mixed wild or chestnut mushroom

cleaned
zest and juice ½ lemon
4 thick slices of rustic bread

toasted (preferably sourdough)

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Nutrition: per serving

kcal510
fat29g
saturates13g
carbs26g
sugars3g
fibre3g
protein35g
salt2.3g

Method

step 1

Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side – so they’re just still pink in the middle – using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
step 2

Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
step 3

Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.

Recipe from Good Food magazine, April 2013

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A star rating of 5 out of 5.2 ratings

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