Calves liver with bacon and apple and cider sauce

Liver and bacon gets an elegant twist in Alex Mackay's rich and delicious version of a classic British combination
By Alex Mackay
Calves liver with bacon and apple and cider sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 3 tbsp groundnut oil
  • 8 rashers of streaky bacon
  • 4 slices calves' liver, thick weighing around 150-175g
  • 1 pinches black pepper
  • 1 pinches flour
  • 10 large large sage leaves, very finely sliced

For the apple and cider sauce

  • 2 apples, Braeburn, peeled, cored and finely diced
  • 2 tbsp butter
  • 100 ml cider
  • 400 ml beef stock
  • 1 pinches black pepper

For the vegetables

  • 1 small celeriac
  • 200 g runner beans


1. Preheat the oven to 190ºC/gas 5. 2. First make the apple and cider sauce. Sauté the apples in the butter in a saucepan for a couple of minutes until golden. 3. Add the cider and reduce until almost dry, then pour over the beef stock and reduce it by two-thirds. Season with salt and freshly ground pepper and keep warm. 4. First warm the celeriac and runner beans through in a little water, drain and keep warm. 5. Next, heat a frying pan with the groundnut oil and fry the bacon until crisp. Transfer it to a plate, season the liver with salt and freshly ground pepper and fry it, in the bacon fat over a high heat for 1 and a half to 2 minutes each side. 6. Transfer the liver and bacon to a plate. Sprinkle a pinch of flour into the pan, scrape off any caramelisation on the bottom of the pan and add the apple sauce, bring to the boil, add the sliced sage and season well with salt and freshly ground pepper. 7. Serve the liver topped with the bacon, surrounded by the vegetables and covered with the sauce.

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