Tony Tobin served up tasty calves liver with creme de cassis and bacon on James Martin’s Saturday Morning.

The ingredients are: 225g silverskin button onions (preferably frozen), 400ml red wine, 150ml creme de cassis, 50g clarified butter, 175g piece smoked bacon (or Italian speck) cut into lardons, 3-4 large slices calves liver about 1cm thick cut into 2.5cm strips, 300ml veal stock, Salt and freshly ground pepper and Chopped parsley, to garnish.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.