Calves’ Liver Slow-cooked with Sage & Onion Soubise, with a Sherry Vinegar Sauce

This dish originates from Claude’s in the early 1980s, and went on to become one of the most popular dishes at Bistro Moncur. It requires patience and, for the best result, I suggest cooking this for 4 people at most. The perfect accompaniment is a sauté of potatoes with garlic and parsley but a potato purée is also excellent, particularly if it includes crushed blanched garlic.

Ask the butcher to skin