Instructions: Fry the onion gently in the oil until it begins to brown.

Meanwhile dust the liver with flour patting off any excess and put in to the pan increasing the heat and turning continuously for 2 minutes.

Continue adding the balsamic vinegar salt and pepper and serve sprinkled with chervil.

In Italy you are given calves liver when you are under the weather or a little anameic but that may be that its benefits are ony an old wives tale. However liver is delicious especialy when it i sfried quickly so that it becomes crunchy on the outside and stays juicy on the inside.

To accompany this I would suggest small cubed sauteed potatoes with garlic and rosemary.

Serves 4

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