Creamy Liver with Leeks and Pancetta

Creamy Liver with Leeks and Pancetta


Be the first to make this!

About this recipe: Calf's liver has a delicate flavour and is exceptionally tender, needing the briefest cooking time. This update on the traditional combination of liver and onions is impressive yet speedy. Serve with new potatoes or diced sautéed potatoes. Delicious!

Jan Cutler

Serves: 4 

  • 140g ready diced pancetta or 6 rashers rindless smoked streaky bacon, diced
  • 450g calf's liver, thinly sliced
  • 300g baby leeks, sliced diagonally
  • 15g butter or 2 tsp oil, if needed
  • 350ml beef stock, made with a stock cube
  • 2 tbsp balsamic vinegar
  • 4 tbsp half-fat crème fraîche

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Fry the pancetta: Heat a wide, heavy-based sauté pan and fry the pancetta or bacon over a fairly high heat for 4-5 minutes or until golden brown. Lift out with a draining spoon.
  2. Cook the liver: Add the liver to the pan and fry quickly for about 2 minutes on each side or until evenly coloured. Remove and keep hot with the pancetta or bacon.
  3. Cook the leeks: Add the leeks to the pan, with the butter or oil if needed, and fry for 30 seconds, stirring. Stir in the stock and heat until boiling. Simmer for 2-3 minutes or until the leeks are just tender.
  4. Assemble the dish: Stir in the balsamic vinegar and return the liver and pancetta or bacon to the pan. Stir in the crème fraîche. Bring to the boil. Adjust the seasoning to taste and serve.


*For calf's liver, use lamb's liver. *For baby leeks, use large leeks, thinly sliced.

…cooking tip

If you haven't any ready-diced pancetta, dice 6 rashers of rindless smoked streaky bacon instead.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate