Calf's liver is fine and delicate in flavour, and much used in Italian cooking (particularly Fegato alla veneziana). Here is a more traditionally English way of serving it. Serves 4

vegetable oil
12 sage leaves
salt and freshly ground white pepper
4 small lettuces, Cos or Baby Gem
carrot, celeriac, onion and celery stalk, peeled and finely diced
25g unsalted butter
250ml veal stock
8 very thin slices streaky bacon
plain flour
4 x 150g thin slices calf's liver
4 portions pomme purée

1. Deep-fry the sage leaves in hot vegetable oil, then drain well on kitchen paper. Season with a little salt.

2. Make the braised lettuce: halve the lettuces and blanch them quickly in boiling salted water, then refresh in cold water and drain well. Sweat the vegetable dice in the butter until they colour. Place the lettuce and diced vegetables in a pot and add the stock and some seasoning. Bring to the boil, cover, and braise for 10 to 15 minutes until tender.

3. Lightly grill the bacon without colouring.

4. Season and flour the liver, dusting off any excess. Pan-fry in 100ml hot oil until pink, a minute or so on each side depending on the thickness.

5. To serve, place the liver on a heap of braised lettuce, with two slices of bacon on top , and decorate with the sage. Serve with pomme purée.

· This recipe was taken from The Mirabelle Cookbook, Ebury Press.