A late-night classic of English pub kitchens, liver and onions is made by dusting thinly sliced beef liver with flour and pan-frying it quickly alongside caramelised onions. Catching the right moment takes practice, since overcooked liver toughens fast.
Melt half the butter and cook the sliced onion over low heat for 12 minutes, until golden, then set aside.
Season the thinly sliced beef liver with salt and pepper, then dredge it in the flour.
Heat the remaining butter over high heat and sear the liver slices quickly, about 1 minute per side.
Add the caramelised onion and beef stock, cook for 2 more minutes stirring, and serve hot.
Don't keep flipping the liver once it hits the pan — turning it before each side is properly seared makes it lose moisture and toughen. Allergens: contains gluten (flour), milk and dairy.
Using lamb liver instead of beef gives a richer flavour; since lamb liver cooks faster, cut the time by 1 minute if you do.
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