• Fine trimmed slices of calves liver (8-9 ozs per person
  • Rapeseed or peanut oil
  • Unsalted butter
  • Raspberry vinegar
  • Flour


Heat a couple of tablespoons of rapeseed or peanut oil in a large frying pan until it is hot.

Season the liver slices and coat with flour, shaking off excess.

Fry to desired degree of doneness, but they should ideally be nice and pink.

Remove and keep warm. Wipe out the frying pan and throw in a good chunk of unsalted butter. As it foams pour in some good quality raspberry vinegar, making sure you keep your face away from the rising fumes.

Let it amalgamate briefly, pour over the liver and serve at once.