Memories of tough, metallic-tasting, overcooked liver can be enough to put you off offal for life. But it’s worth persevering. Calf’s liver needs the lightest of touches to keep its savoury tenderness intact – particularly when prepared the Venetian way, with slow-cooked onions. Chicken livers are a popular choice too, whether sautéed for a couple of minutes and added to pasta or turned into a pâté.

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