Calves’ Liver with Sage and Balsamic Vinegar

• 1 tbsp plain flour
• 1 tsp fine sea salt
• 1 tsp

Shake the flour, salt, pepper and spices together in a paper bag to make seasoned flour. Cut the liver into two or four pieces, and shake each one in the bag of seasoned flour. Melt half the butter in a heavy frying pan and, when hot, add the pieces of liver. Fry quickly on both sides until golden: 2–3 minutes should cook it to pink, but give it longer if you prefer it well done. Remove the liv