- 2kg/4lb 8oz potatoes, quartered
- 200g/7oz butter
- 150ml/5fl oz milk
- 50g/1¾oz plain flour, for coating
- 8 thin slices calves liver
- salt and freshly ground black pepper
- 1 tsp fresh yeast
- 400ml/14fl oz beer
- 200g/7oz plain flour
- 2 small onions, finely sliced into rings
- 100g/3½oz baby capers, drained
- 50g/1¾oz unsalted butter
- 2 shallots, sliced
- 2 tsp fresh thyme leaves
- 100ml/3½fl oz red wine
- 300ml/10 fl oz beef jus or stock
- 2 tbsp sherry vinegar
- 2 tbsp fresh chervil leaves
- Boil the potatoes in salted water for 15 minutes, or until tender. Drain and place back into the saucepan over the heat to remove excess moisture. Mash the potatoes.
- Heat 150g/5½oz of the butter and the milk in a saucepan until the butter is melted. Add to the mash and beat well until soft and creamy. Season with salt and pepper.
- For the onion rings, put the yeast and beer into a bowl and whisk together. Add the flour and whisk to a smooth batter. Set aside for 5 minutes.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Dip the onion rings in the batter then lower them carefully into the hot oil (you may need to do this in batches). When the onion rings are golden-brown, remove them using a slotted spoon and season with salt and pepper. Drain on kitchen roll.
- Add the capers to the deep fat fryer and cook for 1-2 minutes. Remove and drain on kitchen paper.
- For the gravy, heat the butter in a frying pan over a medium heat. When the butter is foaming add the shallots and fry for 2-3 minutes, or until just softened.
- Add the thyme and red wine, stir well and bring the mixture to the boil. Reduce the heat to a simmer and then simmer until the volume of liquid has reduced by one third.
- Add the jus and return the mixture to the boil. Reduce the heat slightly and simmer gently for 15-20 minutes, or until the liquid has thickened. Add the sherry vinegar, chervil and season with salt and pepper. Keep warm until ready to serve.
- For the liver, season the plain flour with salt and pepper. Place the slices of calf's liver in the flour and shake off any excess.
- Heat the remaining butter in frying pan over a medium heat. When the butter is foaming, add the liver and fry for 1-2 minutes on each side, or until golden-brown on both sides.
- Place the mash onto serving plates and liver alongside. Pour over the gravy and top with the onion rings and capers.