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.

For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper. Heat a griddle pan until smoking. Add the liver and chargrill for ...