Lively chicory liver

Cath’s adventures with the giant liver inspired me to attempt to find a decent recipe.
What you need
6 tbsp sunflower oil
16 medium sage leaves
2oz unsalted butter
4 thin (that’s thin Cath!) slices of Sunday the calf’s liver.
4 tsp fresh wild chicory leaves
2 limes cut in half.
What you do
Heat the oil and fry the sage leaves for one min or until crisp.
Drain on kitchen roll.
Melt the butter. Sprinkle the liver with the chicory leaves and cook for about two mins on each side.
Serve scattered with sage leaves with lime halves on the side.
Serves 4
The Complete Superfoods Cookbook by Michael van Straten says; “a feast of power boosting iron comes from the liver, together with protein, vitamin B12 and a massive does of vitamin A. There’s also a day’s dose of vitamin C from the lime juice, all brilliantly digested thanks to the phytochemicals in wild chicory.” I’m sure Cath will be grateful – after all she’s got rather a lot of the raw ingredient to get through.


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