Login to Save Like

Ingredients

• 4 slices calves' liver, each 175g
• 1 pinches black pepper
• 4 slices ham, dry-cured
• 4 large fresh sage leaves

• 1 heads celeriac
• 2 Granny Smith apples
• 1 bunches watercress, torn into sprigs

• 1 tbsp yellow mustard seeds
• 3 tbsp olive oil
• 1 clove garlic, crushed
• 0.5 lemons, juice
• 1 pinches black pepper

Description

For A Deliciously Stylish Yet Simple Meal, Try Frank Bordoni's Griddle-cooked Calves' Liver Accompanied By A Crunchy Salad

UK TV