Chargrilled calf's liver with mash and onion gravy recipe
 1 potato, peeled, chopped, boiled and drained25g/1oz unsalted butter1 tbsp olive oilsalt and freshly ground black pepper 1 potato, peeled, chopped, boiled and drained 25g/1oz unsalted butter 1 tbsp olive oil salt and freshly ground black pepper 1 tbsp olive oil25g/1oz butter1 garlic clove½ onion, finely sliced50ml/2fl oz red wine 100ml/3½fl oz hot beef stocksalt and freshly ground black pepper 1 tbsp olive oil 25g/1oz butter 1 garlic clove ½ onion, finely sliced 50ml/2fl oz red wine 100ml/3½fl oz hot beef stock salt and freshly ground black pepper 150g/5½oz calf's liver1 tbsp olive oilsalt and freshly ground black pepper1 tsp chopped chives, to garnish 150g/5½oz calf's liver 1 tbsp olive oil salt and freshly ground black pepper 1 tsp chopped chives, to garnish Method To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency.To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden.Add the red wine and simmer until the volume is reduced by half.Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper.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 four minutes on each side, until cooked through, then rest for one minute on a warm plate.To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives. To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency. To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency. To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden. To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden. Add the red wine and simmer until the volume is reduced by half. Add the red wine and simmer until the volume is reduced by half. Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. 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. 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 four minutes on each side, until cooked through, then rest for one minute on a warm plate. Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate. To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives. To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives.