Calves’ livers with Maderia sauce, mash and deep-fried onion rings


A rich Maderia sauce brings out the best in liver. Take care not to overcook the liver as it can make it taste bitter.


For the Madeira sauce

For the mashed potato

For the onion rings

For the buttered kale

  • 50g/1¾oz unsalted butter
  • 1 head kale, thinly sliced

For the calves’ liver