Instructions: Trim the liver carefully of all skin and veins. Heat a cast pan or skillet until evenly hot, swirl in the first 15g of butter and when it is foaming add the pieces of liver. Fry briskly on both sides for about half a minute each (dependant on how thick the liver is) for it to be lightly pink in the middle. Add pine kernels to brown. Remove liver and keep warm.

Deglaze pan with red wine, scraping up the crusty cooking juices into the wine. Add bay leaf. (You could use dark chicken stock if you prefer).

Reduce by half. Add Madeira. Strain through a fine sieve into a clean pan and finish by whisking in a little more unsalted butter. Serve liver with the sauce poured around, a dollop of champ with butter on and a braised beetroot and shallots.

Champ:
Cook the potatoes in boiling salted water until soft. Drain. Dry out (with lid on) for a few minutes and then mash thoroughly. Bring the spring onions, milk and a little salt and nutmeg to the boil. Pour onto the potatoes and gradually beat until light, fluffy and smooth. Check seasoning.

Champ is always served with a good dollop of butter on top to mix in. Make sure you use unsalted butter so as not to upset the balance of the seasoning.

Braised beetroots and shallots:
Blanch the beetroots, cook and peel them. Peel the shallots. In a large deep sided frying pan put the beetroots, shallots, butter, sugar and salt and barely cover them with cold water (approx 300ml). Bring to the boil then turn the heat to half and keep them on a fast simmer until the vegetables are cooked and the liquor has almost evaporated but has become a thickened sauce. Taste and adjust if necessary adding some freshly ground black pepper.

Scatter with thyme flowers and leave in a warm place for the flavours to infuse. Serve with the calves liver.

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