Herb-Crumbed Calves’ Liver with Garlic Roast Acorn Squash

Preparation info
  • Serves


    • Difficulty


Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Serve this Main course with plain mashed potatoes. You can substitute lambs’ liver if you prefer, and if you can’t find acorn squash, use chunks of courgette or butternut squash.


  • 200 g (6 ½ oz)1-day-old, good quality bread, cut into chunks
  • 1 small handful mix


Place bread and herbs in a food processor and pulse to make crumbs. Lightly dust liver with seasoned flour, dip in egg and coat evenly with breadcrumbs, pressing them on firmly.

Heat half the butter in a saucepan and add garlic. Fry until just golden, then add squash and 2 tablespoons water.