BBC Good Food

28 December 2008

Tested

"Excellent recipe but perhaps it would benefit from clarification for less-experienced chefs (seeing as it is marked as 'easy') in relation to the correlation between shop-bought weight of the livers rather than the cookable weight, i.e. after the sinews etc have been removed. If, like me, you buy your livers in a rather rough and ready (but wonderful!) old-school butchers, your livers might not be quite as pre-prepped as those bought in larger supermarkets, so some clarification would assist. For example, 600g shop-bought yields me only 250g cookable product (I pay a very low per-kilo price!) but the recipe should say if the 600g in the ingredients list is shop-bought weight or weight to be added to the pan."

12 November 2007

Tested

"Absolutely scrumptious. We first made this when we were hidden away in a cottage in the far North of Scotland with a howling storm outside but an open fire and plenty of red wine inside! Really hits the spot and is now a firm favourite. I serve it with buttery mustard mash and there's never a scrap left on the plates!"

12 November 2007

Tested

"Absolutely superb. Faultless recipe, although I agree that finding a big enough casserole was the most difficult bit. In the end I used one casserole to brown and soften the onions and then split the quantities across two of my le creuset to put in the oven. "