Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened.

Melt the butter in the pan until it is hot and add ... In the same pan fry the pieces of liver, just over a minute on each side should do. They are best when brown on the outside but pink in ...

Dry on kitchen paper. Melt a little butter in a frying pan; when the butter foams add in the livers and cook over a gentle heat. Be careful not to overcook them or the outsides will get crusty ...

Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges. Arrange the chicken livers in a ...