- 8 slices pancetta (or streaky bacon)
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 tbsp vegetable oil
- 500g calves' liver, sliced into 4 steaks
- 50g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- small bunch sage, leaves picked, most roughly chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- ½ small bunch thyme, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 shallots, finely sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 300g mixed wild or chestnut mushroom, cleaned
- zest and juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 thick slices of rustic bread, toasted (preferably sourdough)
Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side – so they’re just still pink in the middle – using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.