• 100g calves liver,

  • 4-5 slices of pancetta

  • 50g seedless white and red grapes

  • 50ml balsamic vinegar

  • 1 tbsp honey

  • 6 cherry tomatoes cut in half

  • Half red onion, thinly sliced

  • Wild rocket

  • Pinch of caster sugar

  • 1 tbsp olive oil


  • 1.

    Grill the calves liver and the pancetta on a griddle pan.

  • 2.

    Mix together the grapes, tomatoes, onion and rocket, dress with olive oil and a splash of the balsamic.

  • 3.

    Reduce the remaining balsamic vinegar with the pinch of sugar and honey by half.

  • 4.

    Serve the liver on top of the salad drizzled with the balsamic reduction.

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