Liver needs to be very fresh; look for firm, proud, glistening livers with a deep pink-red colour. Most calves’ livers sold in the UK come from Dutch veal calves. If animal welfare is a concern for you, there are several producers of high welfare British rosé veal that supply consumers with British calves’ liver (look online).

Liver is best used on the day of purchase; at most keep it in the fridge for 1-2 days.

Sliced thinly and quickly grilled, griddled or fried and served pink, liver is tender and full of flavour. Chicken livers can be pan-fried whole and served pink. Ox liver needs slow cooking, so braise or stew for best results.

More liver recipes

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More liver recipes

Liver and bacon with caramelised onions and Italian-style greens

Calf's liver with mash, bacon and buttered spinach

Calf's liver with sweet and sour onions

Globe artichokes stuffed with duck liver a l’orange

Calf’s liver with roasted onion purée and confit potato chips

Roast goose with goose fat potatoes

Beef tournedos Rossini with Madeira sauce

Game terrine

Stuffed shoulder of lamb

Prune and chestnut stuffing

Coarse country terrine

Pork rib-eye with stuffed cabbage and ‘sauer’ turnip

Liver and bacon with onions and gravy

Fegato di Vitello (Pan-fried calf's liver)

Chargrilled calf's liver with mash and onion gravy

Buyer's guide

Storage

Preparation

Typically made with liver

Foie gras

Other offal

Oxtail

Caul fat

Chicken liver

Giblets

Heart

Kidney

Rennet

Sweetbread

Tongue

Tripe

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