Liver longer

HEALTHY LIVER DISHES

Liver is low in saturated fats, high in vitamins A, B6, B12 and D, as well as being a great source of protein. There’s also iron, zinc, copper, riboflavin, thiamine, folate and more! It’s great if you’re feeling run-down.

GORGEOUS LIVER

200g liver

2 tamarillos

1 onion, finely sliced

1 tbsp Worcestershire sauce

1 Slice the liver to create slivers of meat about 10mm thick, removing any sinew or tissue.

2 Roughly chop the flesh of the tamarillos and mix with the liver in a bowl. Leave to marinate for 10 minutes.

3 Fry the onion gently in a little olive oil over medium heat. When the onion is just starting to brown, turn up the heat a little and add the liver and tamarillos.

4 Fry the liver quickly on one side for a minute, then flip it over to brown the other side.

5 Just before it finishes cooking, mix in the Worcestershire sauce, then let it bubble and caramelise in the pan, which should only take a second. Mix it all around so that the meat is coated with the tamarillo and the sauce before serving.

LIVER CASSEROLE

500g liver

Seasoned flour, for coating

2 rashers bacon, chopped

2 tbsp Worcestershire sauce

4 large tomatoes, sliced

4 onions, sliced and fried

2 potatoes, thinly sliced

Duck fat or bacon fat

1 Slice the liver into thin pieces, roll in flour seasoned with salt and pepper, then lay it in a casserole dish. Add the bacon to the liver, then pour over the Worcestershire sauce.

2 Cover with a layer of tomatoes, then a layer of the onions and finally a layer of potatoes. Add dabs of duck fat or the fat saved from cooking the bacon.

3 Put on the lid and bake slowly at 150°C for an hour. When cooked, take off the lid and allow the potatoes to brown on the top, then serve.