Serves 2
Prep: 15 min
Cook: 10 min

4 very thin slices calves’ or lambs’ liver
Flour for dusting
2 garlic cloves
2 tbsp finely chopped flat-leaf parsley
2 tbsp vegetable oil
4 tbsp red wine vinegar

METHOD Trim the liver, cutting out any sinews running through or edging the meat. Dust both sides with flour and shake off any excess. Peel and finely chop the garlic. Tumble the parsley over the chopped garlic and chop the two together a few times to thoroughly integrate. Have ready two warmed dinner plates.

Heat most of the oil in a frying pan placed over a medium heat, swirling it around the pan. Cook the liver for 30-45 seconds a side, depending on thickness, so that it’s just cooked through. Transfer to the warmed plates. Reduce the heat slightly and add the garlic and parsley mix to the pan, having added the remaining oil if the pan seems dry. Stir constantly for a few seconds, then add the vinegar. It will seethe and bubble furiously. Stir to scrape up any bits stuck to the bottom of the pan and pour the juices over the liver. Eat immediately.

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