Ingredients

• 3 tbsp dripping or lard
• 500-600g/1lb 2oz-1lb 5oz lobe of free-range pork liver - ask your butcher for a thick piece
• 1 shallot , finely choppd
• 500g mixed fresh wild mushroom - Horn of Plenty or Penny Buns (ceps) are best
• 3 tbsp olive oil or butter
• 1 large onion , finely chopped
• 1 garlic clove , finely sliced
• 1 thyme sprig
• 2 sage leaves, chopped
• 2 tbsp dry sherry
• 50ml dry white wine
• 250ml chicken stock
• 100ml double cream

Directions

• 1. Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it’s melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
• 2. When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
• 3. While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
• 4. Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
• 5. When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.

Nutrition