Liver from any livestock or bird has always been one of my favourite types of offal. Growing up on a farm with ‘home kill’ every week, lambs fry always featured regularly. I’ve used duck livers in this recipe, but lamb or chicken livers would work equally as well. Any liver is relatively rich and savoury, so adding the potato latkes and apple sauce helps balance the dish out. The fresh radicchio deglazed with sherry vinegar brings cut through and a nice bitterness to the dish.

Serves 6


Step 1: Apple Sauce

Place the diced apples, butter, honey, lemon juice and apple syrup in a saucepan over medium/low heat. Cook for 15 to 20 minutes, stirring occasionally to prevent sticking, until the apple softens. Remove saucepan from the heat and puree until smooth. Cool and set aside. This sauce will keep in the refrigerator for up to a week.


Step 2: Latke Mix

Grate potatoes into a large mixing bowl, and then stir through the sliced onion and flaky salt. Transfer mix into a colander over a bowl, and leave for one hour, until much of the water is drawn out of the potato. Now squeeze out the remaining excess water, and place potato mix back into a clean bowl. Mix in the beaten eggs and breadcrumbs. Refrigerate until required.


Step 3: Cooking and Serving

Preheat oven to 100 degrees.

Place a large skillet on medium/high heat. Add a good amount of canola oil and shallow fry heaped spoonfuls of latke mix in batches for 3 or 4 minutes each side, until golden brown and crispy around the edges. Place in the oven on a paper-towel lined dish to keep warm while you cook all of the latkes.

Lightly flour the livers, dusting off any excess as you go. Season with flaky salt and freshly cracked black pepper. Pour a little canola oil into the skillet and cook the livers in batches over medium/high heat until golden and firm to the touch. They should be pink in the center (after about 40 seconds on each side). Just be warned they do spit a bit when cooking. Set aside in a mixing bowl as you go and cover with tinfoil to keep warm.

Return the skillet to medium heat, and add the radicchio and Italian parsley. When they begin to wilt (after 20 seconds or so), deglaze the pan with the sherry vinegar, and then add the butter to the pan and mix through. Add the radicchio and parsley to the bowl of livers and lightly toss together.

Divide the latkes between warmed plates, and top with liver and radicchio mix. Add a liberal spoonful of some apple sauce on the side of each plate, and finish with a drizzle of tart apple syrup and a grind of pepper. Serve now!


Photography by Kieran Scott