Pan-Fried or Grilled Liver with Young Sprouting Cabbage and Gorgonzola Rarebit

Rarebit was never going to escape from this book! There are so many different cheese flavours that can be used. This recipe can be made with Stilton or Roquefort – I just can’t ignore them.

The liver I’m going to use is calves’, which is obviously the very best but also the most expensive. Lamb’s liver will also go very well. The greens and Gorgonzola go very well with pork too; a good pork roast served with them is delicious.