Fegato di Vitello (Pan-fried calf's liver) recipe
 110g/4oz Puy lentils4 sage leaves1 clove garlic½ lemon, juice only2 tbsp extra virgin olive oilsalt and freshly ground black pepper, to taste 110g/4oz Puy lentils 4 sage leaves 1 clove garlic ½ lemon, juice only 2 tbsp extra virgin olive oil salt and freshly ground black pepper, to taste 4 large chard leaves, sliced 1cm/½ inch thick2tbsp olive oil1 clove garlic, chopped½ tsp dried chilli flakes 4 large chard leaves, sliced 1cm/½ inch thick 2tbsp olive oil 1 clove garlic, chopped ½ tsp dried chilli flakes 4 x 1cm/½ inch thick slices calf's liver50g/2oz unsalted butter8 sage leaves8 slices smoked pancetta4 tbsp balsamic vinegar4 tbsp crème fraîche 4 x 1cm/½ inch thick slices calf's liver 50g/2oz unsalted butter 8 sage leaves 8 slices smoked pancetta 4 tbsp balsamic vinegar 4 tbsp crème fraîche Method Place the lentils, sage and one garlic clove into a pan and cover with water.Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan.Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed.For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside.Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute.For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy.Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates.To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine.To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils.Spoon over the balsamic sauce. Place the lentils, sage and one garlic clove into a pan and cover with water. Place the lentils, sage and one garlic clove into a pan and cover with water. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan. Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed. Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed. For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside. For the chard, bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside. Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute. Heat a frying pan until hot and add the olive oil, garlic and chilli and the chard. Stir-fry for one minute. For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy. For the liver, heat a large frying pan, add the butter, pancetta and sage and cook for two minutes until crispy. Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates. Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates. To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine. To make the balsamic sauce, drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute, whisking to combine. To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils. To serve, add the braised chard to the plates, then top each plate with a spoonful of lentils. Spoon over the balsamic sauce. Spoon over the balsamic sauce.