Liver is probably one of the most common, accessible and known forms of offal. It’s something of an archetype for the classic old pub menu, or in recollections from ‘old(er) generations’. Neither of these, however, offer much of a review when it comes to taste, texture or aesthetic appeal. Given this is likely the most available type of offal to us, I think it’s significant to showcase in a better light.

Liver is incredibly healthy - one of the most nutrient-dense pieces of meat we can find, pound for pound, and just as affordable. It’s something I will keep coming back to - offal is a power-bank of nutrients and flavour - you can buy less and get more from it at the same time. You can find it in your local big supermarket, and relatively easily on a fresh butcher’s counter (both those situated in supermarkets and independently - try and support the latter if you can).

Put simply, liver can be one of the golden gateways to eating and exploring offal as a meat source, and valued ingredient.