Mixed Livers with Lentils and Vinegar

Livers, lentils and vinegar – a fine contrast of textures and savoury flavours. You don’t, of course, have to use mixed livers; any of these on their own would be fine, but it’s easy to combine different ones in the restaurant and one is really under some obligation to make a restaurant dish interesting. Comparing different livers has, I suppose, an element of that about it. Lamb’s liver is, I think, almost as good as calf’s liver, and better value for money. The rustic flavour of the humbl