Transform the tasty and nutritious but underrated ox liver into a simple yet sophisticated lunch or supper.


500g Ox liver
Knob of butter
2 tbsp sherry
1 tbsp sherry vinegar
2 tsp redcurrant jelly
A splash of Worcestershire sauce
A pinch of paprika
2 tsp English mustard
2 tbsp crème fraîche
Salt and freshly ground pepper
2 big slices of fresh sourdough bread, toasted or griddled

How long?

20 minutes

How many for?

Feeds 2

Cooking method

1. Cut the ox liver into slices approximately 1cm thick.

2. Over a high heat, melt a good knob of butter in a heavy-based frying pan until it’s hot and foaming. Add the liver slices, frying them quickly until they start to colour – just a minute a side. Liver becomes dry and grainy very quickly so be brave and don't over-cook it!

3. Remove the liver from the pan, turn the heat down slightly and add the sherry, vinegar and fruit jelly. Bubble until everything is combined and the jelly has melted. Add a splash of Worcestershire sauce to taste, a pinch of paprika and a dollop of mustard, along with plenty of salt and pepper. The sauce should have a good kick, but you can add more or less paprika and mustard to suit yourself.

4. Return the lamb to the sauce and let it bubble for a minute or so, then add the crème fraîche, shaking the pan to combine all of the sauce ingredients and bubbling it down until it’s thick and coats the liver.

5. Serve immediately on the toasted sourdough with a sharp watercress salad for a hearty lunch.