Whilst the modern Western diet has prioritised eating muscle meat over offal, we think it is important to learn how to cook with the entire animal.

This take on the traditional livers on toast is true nose to tail eating at its finest. Far superior in nutrition to any other cut of meat, the deep mineral earthiness of liver instructs your tastebuds of the densely packed nutrients liver holds. Full of vitamins and minerals, it seems impossible that something this good for you can taste so flavourful. If you don’t believe us, try for yourself.



  • Cook the spinach in a large saucepan with a drizzle of olive oil until it has fully wilted. Squeeze out any excess moisture from the spinach using a sieve. 

    In a medium saucepan fry the anchovies, rosemary and garlic together until the anchovy has collapsed and dissolved. Add the double cream and reduce by half, add the spinach and stir to combine. 

    Dust the slices of lambs liver with well seasoned flour and preheat a large heavy based frying pan on the stove. 

    Once the pan is hot add the slices of liver and cook for 1 minute on each side using a splash of olive oil. 

    Make the toast, drizzle with a little olive oil. Pile the creamed spinach on top followed by the sizzling slices of lambs liver. 

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