by The Hairy Bikers

The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals

Main course

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).


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


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.