Reminds me of school days, when my ole mum would cook this with mash and peas. Man you bought back many a year. I need to get some of that iron in me. Its find the liver this weekend for sure. Thanks for the memories mate☺
Superb demo! I agree that beef liver is the best for flavour and texture. I make a thick, dark gravy, but essentially by the method shown here, and add peas and mash. If you aren't a mustard lover, experiment with red wine, a dash of balsamic or red wine vinegar, or even soy sauce or Worcestershire sauce, to add more depth to the gravy.
