Calves’ liver with garlic mash

   Calories per serving 393
   Serves 2
   Preparation time 10 minutes
   Cooking time 10 -12 minutes


   350 g (11 ½ oz) potatoes, cubed
   1 garlic clove, peeled
   3 Tbs low-fat (less than 3%) crème
   ½ Tbs chopped sage, plus extra to
   1 Tbs plain flour
   2 slices of calves’ liver, about 150g
   (5 oz) each
   ½ Tbs olive oil
   salt and pepper
   gravy, to serve


  • Cook the potatoes and garlic in a saucepan of lightly salted boiling water for 10 -12 minutes until tender, then drain. 
  • Return the potatoes and garlic to the pan and mash with the crème fraîche and sage. 
  • Season well with pepper.
  • Meanwhile, season the flour with salt and pepper, then press the pieces of liver into the seasoned flour to coat them all over. 
  • Heat the oil in a frying pan, add the liver and fry for 1-2 minutes on each side or until cooked to your liking.
  • Serve the liver hot with the garlic mash and gravy, garnished with extra chopped sage.
  • For calves’ liver with garlic lentils, heat 1 Tbs olive oil in a saucepan and cook 1 diced carrot, 2 diced celery sticks, 2 finely chopped garlic cloves and 1 diced onion for 3-4 minutes until softened. 
  • Add a drained 400 g (13 oz) can green lentils and cook for a further 4-5 minutes. 
  • Meanwhile, fry the liver as above. Stir the chopped sage into the lentils and serve with the liver.