Calf’s Liver with Balsamic on Potato and Garlic Fonduta


  • 750 g ( lbs) Arran Victor or other good potatoes
  • 1 head of garlic
  • 100 mls (4 oz) boiling milk
  • 150 g (5 oz) Fontina cheese
  • 50-75 g (2-3 oz) Parmesan, grated
  • 1 tablespoon each olive oil and unsalted butter
  • 500 g (1 lb) free-range calf’s liver, in 4 slices
  • 2 tablespoons plain flour mixed with ½ teaspoon each salt and freshly ground black pepper
  • 2-3 tablespoons aceto balsamico tradizionale di Modena


Peel the potatoes and garlic cloves. Boil and mash to a smooth puree with the milk. Beat in the cheeses and keep the fonduta warm by standing the pan in a roasting tin of hot water on top of the stove on a very low gas.

Meanwhile heat the oil and butter in a heavy frying pan. Dip the liver in the seasoned flour and fry for a few minutes on each side until done to your liking.

Spoon the fonduta on to hot serving plates, place the liver on top, and spoon on the balsamico mixed with the pan juices. This is very good accompanied by a generous bunch of watercress.