Try this spin on liver with a fruity touch, a recipe by chef Jason Parsons.

Grilled calves liver

Ingredients:

• 8 thick slices of calves liver
• 1 tbsp grapeseed oil
• 2 cups of raw thinly sliced onion
• ¼ cup of butter
• 1 cup diced peach
• ½ cup toasted walnuts
• ¼ cup cider vinegar
• 1 tbsp sage leaves
• 1 cup beef stock

Method: 

Using the grapeseed oil, fry the onions over medium to high heat. Once the onions have soften and are golden brown, add in the butter, peaches and walnuts.

Sauté for another minute and then add the cider vinegar. Allow the vinegar to be absorbed and then add the beef stock.

Turn the heat down and allow to simmer for 2 minutes. At the same time, season the liver with salt, pepper and cook on a preheat grill. Depending on the thickness, cook for about 1 minute of each side. Liver should be still slightly pink in the centre when served.

Present the liver on the plate and cover with the peaches, onions and top with the fresh sage leaves.