Liver With Sage

1. 1

   Peel any membrane from the liver and trim out any tough ventricles.

2. 2

   Using a sharp knife, finely slice the liver about 1/2in thick, or even thinner if you prefer.

3. 3

   Mix the flour with the salt, pepper and sage. Dip the liver slices into the seasoned flour and shake off the excess.

4. 4

   Heat the oil in a large, heavy frying pan over a high heat and, when very hot, add the liver slices.

5. 5

   Cook for a minute or two on each side, depending on the thickness and how you like your liver.

6. 6

   Transfer to four warmed plates and serve with creamy mash potato.

* Per serving · 4 servings · Values may vary.

No additional tips available.