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Chopped liver and potato


Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Sprinkle the chopped new potatoes and red onion into a roasting tray. Season, to taste, with salt, then drizzle over 80ml/2¾fl oz of the olive oil.

  3. Cover the seasoned vegetables with the stock and cook in the oven for 25-30 minutes, or until tender.

  4. When the potatoes are tender, remove them from the oven and set aside. Keep warm.

  5. Heat the remaining oil in a frying pan over a medium heat. Season the chopped livers all over with salt and freshly ground black pepper. When the oil is smoking, fry the chopped liver for one minute on all sides, or until browned on all sides.

  6. Add the cooked potatoes to the frying pan with the liver in it. Stir in the sherry vinegar, mustard and herbs and continue to cook for 3-4 minutes, or until the herbs are fragrant and the liver is cooked through.

  7. Serve in bowls with crusty bread.

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