Pan-fried liver with mash and roasted swede

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
drizzle of oil
¼ swede, peeled and cut into wedges
½ potato, peeled and diced
touch of nutmeg
knob of unsalted butter
olive oil, to drizzle
85g/3oz calves’ livers, cut into thin strips
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a non-stick frying pan or griddle pan and fry the swede for 4-5 minutes on each side.
3. Transfer the swede to the oven and roast for 8-10 minutes, or until tender.
4. Bring a large pan of water to the boil and cook the potato for 8-10 minutes, or until tender.
5. Drain the potatoes and return to the pan. Add the nutmeg and butter and mash together until smooth and creamy.
6. For the liver, heat the oil in a non-stick frying pan and fry the livers for 2-3 minutes on each side.
7. To serve, transfer the roast swede and mash to a serving plate and serve with the pan-fried liver.

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