BBC navigation

BBC

Liver recipes

Calves’ liver and chicken livers are the most commonly used in the UK. Lamb's livers are slightly stronger than those from calves but equally good - classically served with crisp bacon, fried onions, and possibly sage. The luxury end of the liver market is goose or duck liver and, perhaps most controversially, foie gras (the fattened liver from a force-fed goose).

Buyer's guide

Liver needs to be very fresh; look for firm, proud, glistening livers with a deep pink-red colour. Most calves’ livers sold in the UK come from Dutch veal calves. If animal welfare is a concern for you, there are several producers of high welfare British rosé veal that supply consumers with British calves’ liver (look online).

Storage

Liver is best used on the day of purchase; at most keep it in the fridge for 1-2 days.

Preparation

Sliced thinly and quickly grilled, griddled or fried and served pink, liver is tender and full of flavour. Chicken livers can be pan-fried whole and served pink. Ox liver needs slow cooking, so braise or stew for best results.

Article by Louisa Carter

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more offal recipes

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.