Name: Mixed Livers with Lentils and Vinegar
Cuisine: United Kingdom
Ingredients: 3 tbsp balsamic or red wine vinegar; 400 g green lentils, washed and picked over; 3 bay leaves; 1 large carrot, finely diced; 6 duck livers, 6 chicken livers and 6 pieces lamb’s or calf’s liver all cut into pieces roughly 4cm square – discard stringy bits of veins and nerves; pancetta trimmings or 3 rashers streaky bacon, diced; salt and black pepper; about 1.25 litres of chicken stock or water; 25 g butter; 1 leek, finely diced; chopped curly parsley (better than flat for this dish, I think); 1 stick of celery, finely diced

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

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