Peppered liver with a sweet potato mash

Name: Peppered liver with a sweet potato mash
Yield: Serves 4
Cuisine: British recipes
Ingredients: 600g sweet potatoes, cut into chunks; 1 tbsp runny honey; 6 medium shallots, sliced; 1½ tbsp sunflower oil; 1 garlic clove, crushed; 150ml Guinness; 3 tbsp plain flour; 300ml beef stock; 2 tsp caster sugar; 2 tsp white wine vinegar; 1 tsp Worcestershire sauce (optional); 1 tsp coarse ground black pepper; 4 x 125g slices calf’s liver; Cooked spinach, to serve

Portion size: Serves 4
Ready in 35 min
Difficulty: easy

Dairy-free

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This tasty peppered liver dish is especially good for you as it’s low in calories and rich in iron.

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Ingredients

600g sweet potatoes, cut into chunks
1 tbsp runny honey
6 medium shallots, sliced
1½ tbsp sunflower oil
1 garlic clove, crushed
150ml Guinness
3 tbsp plain flour
300ml beef stock
2 tsp caster sugar
2 tsp white wine vinegar
1 tsp Worcestershire sauce (optional)
1 tsp coarse ground black pepper
4 x 125g slices calf’s liver
Cooked spinach, to serve

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Method

Boil the sweet potatoes in a pan of lightly salted water for 15 minutes, until tender. Drain, mash with the honey, season and keep warm.
Meanwhile, put the shallots in a large frying pan with 200ml water and boil until the water evaporates. Add ½ tablespoon of oil and fry the shallots, stirring, until caramelised.
Add the garlic and Guinness and boil until the liquid is reduced to 3-4 tablespoons. Stir in 1 tablespoon of flour, then gradually stir in the stock and sugar and simmer for 2 minutes. Add the vinegar and Worcestershire sauce (if using) and season to taste.
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Mix the pepper with the rest of the flour and use to coat the liver. Put the remaining oil in a non-stick frying pan and fry the liver for 1-2 minutes each side, until pink. Serve with the mash, sauce and cooked spinach.