Livi’s Liver

It sounds corny, I know, and too good (or bad) to be true, but my sister Livi is one of the best cooks I know. She has a winning way with liver, and this is her recipe. You can use either calves’ or lambs’ liver – calves’ liver is that bit more delicious, but lambs’ liver is nearly as good. We can’t buy calves’ liver locally anyway, and there must be many people in Britain in the same boat. I like to serve this dish with creamy mashed potatoes and spinach.