Herb-Crumbed Calves’ Liver with Garlic Roast Acorn Squash

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Preparation info

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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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 mixed fresh herbs (e.g. oregano, sage, thyme, rosemary)
  • 600 g (1 lb 3 ½ oz) calves’ liver, trimmed of sinew, cut into 1 cm (½) slices (ideally 4 even-sized slices)
  • 125 g (4 oz) flour, seasoned with black pepper and 2 teaspoons salt
  • 1 egg, beaten
  • 80 g (2 ½ oz) butter
  • 4 large cloves garlic, peeled and quartered
  • 8 small yellow acorn squash, quartered
  • 80 ml (2 ½ fl oz) sherry vinegar or ¼ cup red wine vinegar and 2 good slugs sherry
  • 60 ml (2 fl oz) extra virgin olive oil
  • salt to taste


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. Cover the pan and gently cook until tender, about 15 minutes, shaking occasionally. Remove to a warm plate and keep in a low oven.

Add remaining butter to pan. When sizzling add liver and turn heat to medium. Fry about 1 ½ minutes each side or until just beyond the pink stage. Place on a warm plate in the oven. Add sherry vinegar and 1 scant teaspoon salt to the pan and simmer, scraping up the bits that have been cooked on, then add olive oil and turn the heat off.

To serve, divide spinach between four plates, lay squash on then the liver. Spoon over the hot dressing.