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Consuming Passions: Liver

 

Don't let childhood memories of unappetizing liver dishes put you off. Liver is a diverse and interesting ingredient, whether from a chicken, a calf, a goose or even a monkfish. Read more in Neil Buttery's Consuming Passions feature.
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19 recipes
353 cal
Chicken Liver Pâté with Garlic

The Complete Guide to Traditional Jewish Cooking

Marlena Spieler

335 cal
Chicken Liver and Mushroom Pâté

The Times Cookery Book

Katie Stewart

318 cal
Chicken Liver Pate with Green Peppercorns

The Silver Palate Cookbook

Julee Rosso and Sheila Lukins

64 cal
Sautéed Duck Livers with Fenugreek & Chilli on Potato & Coriander Salad

The Sugar Club Cookbook

Peter Gordon

517 cal
Seared Liver and Bacon

Modern Classics

Frances Bissell

541 cal
Seared Calf’s Liver

On The Menu: Seasonal Recipes for a Culinary Life

James Mackenzie

2296 cal
Fresh Foie Gras or Calves’ Liver with Pepper Jelly

Cuisine Gourmande

Michel Guérard

Faggots in Onion Gravy

New British Classics

Gary Rhodes

313 cal
Haslet

New British Classics

Gary Rhodes

15 Century: Haggis

Pride and Pudding: The History of British Puddings, Savoury and Sweet

Regula Ysewijn

(1)

476 cal
Ragù alla bolognese

Anna Del Conte on Pasta

Anna Del Conte

545 cal
Our Farm’s Liverwurst

Gabriel Kreuther: The Spirit of Alsace

Gabriel Kreuther

A Liver Pudding boiled

The Art of Cookery Made Plain and Easy

Hannah Glasse

201 cal
Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar

Under Pressure: Cooking Sous Vide

Thomas Keller

204 cal
Baked Monkfish Liver with Raspberries and Peanuts

Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen

Cod Roe and Cod Liver

A Shilling Cookery for the People

Alexis Soyer

767 cal
Terrine of Duck Foie Gras

Great British Chefs

Shaun Hill

Pan-fried duck foie gras with honey-braised endives and mead jus

Feast

Franck Dangereux

439 cal
Foie Gras à la Rhubarbe

The Country Cooking of France

Anne Willan