Make it Scotch

Calf’s Liver with Crispy Bacon & Savoy Cabbage

  • Prep 5 mins
  • Cook 10 mins
  • Serves 2

Ingredients

Cooking Method

  • 1
    Heat the oil in a wok and stir-fry the garlic and cabbage for 2-3 minutes or until the cabbage is tinged golden and has wilted. Cover and set aside.
  • 2
    Heat a large frying pan, add the bacon and rosemary sprigs and stir-fry until the rashers become crispy in their own fat. Remove to a plate and keep warm.
  • 3
    Dust the liver lightly with the flour. Add to the hot frying pan and cook in the bacon fat for 1 minute on each side for pink – or 1 minute longer if you prefer.
  • 4
    Serve the liver on a bed of cabbage topped with the crispy bacon and rosemary.
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