Liver is an ingredient that divides opinion. It's a marmite, love it or hate it kind of thing. So when Arun Kapil asked if he could show us a recipe that might take the fear out of liver we were interested!


  • 4 x 10mm thick slices of calves liver circa 80g-100g each, making sure the liver is properly cleaned & fresh. Ask your butcher to cut and clean the meat
  • Sunflower oil for frying
  • 3 medium onions, peeled, sliced in half through the poles, then into 2mm thick slices
  • 2 tsp Green Saffron curry powder
  • 1 tblsp cider vinegar
  • 2 tsps fresh thyme leaves stripped from the woody stems
  • 1 tsp sugar
  • 2 cloves of garlic, finely chopped
  • Sea salt to season
  • 70g butter, diced
  • Juice ½ lemon
  • 30ml water
  • 2 dstsp capuchin capers. Preserved Mediterranean (normal) capers are fine
  • Good handful curly parsley, finely chopped
  • Good handful of croutons, small dice, fried in butter, set aside to cool
  • 8 stems purple sprouting broccoli, boiled in lightly salted water for 3 minutes, then drained


  1. In a straight sided wide fry pan, add a little oil, place on a medium heat, carefully drop in the onions, cover with a lid.
  2. After 3 minutes add the spices, stir for 30 seconds then add the cider vinegar, thyme leaves, sugar, garlic, stir and place lid back on.
  3. Cook over a medium high heat for 3 more minutes, then remove the lid, the onions will be lightly golden and just soft to the bite, add a pinch of salt (if needed), 30g of the butter, stir and set aside.
  4. Next, stick on a non-stick pan, place on a medium to hot heat.
  5. Rub a little of the oil on to each piece of liver, both sides, season lightly with salt. Place each slice of liver in the hot pan, cook for 90 seconds each side, then add 20g butter and turn over, cook for a further 30 seconds each side you will have a lovely crust. Transfer to a heated plate to rest for 2 minutes.
  6. Keeping the hot pan, add the remaining butter and fry so that it starts to colour but not burn, then add the lemon juice and the water, then the capers, reduce to a glossy sauce, as you like. Add the parsley, stir, set aside and keep warm.

To serve:

Pop two stems of the cooked broccoli onto each warmed plate, next a generous spoon or two of the curried onions, then lay on a slice of liver. Pop the croutons into the sauce, give a quick stir, spoon over the liver to generously dress and serve immediately, yum!