- 3 tbsp dripping or lard
- 500-600g/1lb 2oz-1lb 5oz lobe of free-range pork liver - ask your butcher for a thick piece
- 1 shallot, finely choppd
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
For the mushroom ragout
- 500g mixed fresh wild mushroom - Horn of Plenty or Penny Buns (ceps) are best
- 3 tbsp olive oil or butter
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, finely sliced
- 1 thyme sprig
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 sage leaves, chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 tbsp dry sherry
- 50ml dry white wine
- 250ml chicken stock
- 100ml double cream
Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it’s melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.