My craving for calves liver didn’t disappear by Saturday morning so I had to go to the only place that would stock it in spite of it being Christmas: Borough Market.

There I was thinking the supermarkets were busy. They were not a patch on the crowds in Borough by Saturday afternoon. Through all the bustle I searched for the liver and something to feed my parents . The liver turned out to be a much easier job that the fish for Mum and Dad. There was a huge slab of it in the ’Ginger Pig’. After  a lot of crowd fighting by one fish stall, I just managed to get hold of enough monkfish to keep the parents happy and then squeezed myelf out of the market.

The calves liver turned out to be remarkable quality. It was from the ‘Ginger Pig’ and was probably the best liver I ever tasted. Like I said I had something indulgent in mind when I bought it.

The liver was soaked in marsala for a while and then pan fried until just pink in the middle. I didn’t make a sauce for it but instead just drizzled some more marsala over it and served it with truffled angel hair pasta. The sauce for this was made of cream enriched with egg yolk and  black truffle oil.

In this meal I also discovered tender stem brocolli. What great stuff! It’s almost like purple sprouting broccoli but you don’t get the problem thet some bits go soggy while the stems are still raw! This time I just steamed it but I think I’ll be trying lots out lots of other ideas with it soon.

Goon is starting to get a bit cross at me because he’s never had calves liver before. I keep saving it for a treat for me when he’s not around.  Oh come on,  who’d want to share calves liver?

When I get a chance and when Gamston Wood have some in stock, I might try this dish out on some ostrich liver. The flavours were simple but it felt really indulgent. I guess that must have been the black truffle pasta!