Rick Stein served up tasty sauteed calves liver with caramelised onions, grilled bacon, cabbage and mashed potatoes on Rick Stein’s Food Stories.

Theingredients are: 6 thinly sliced rashers of streaky bacon, rind removed, 300g calf’s liver, thinly sliced, 15g flour, for dusting, 1 tbsp sunflower oil, salt and freshly ground black pepper.

For the onions: 15g butter, 1 large onion, thinly sliced, pinch of sugar, 1½ tsp balsamic vinegar and 100–150ml beef stock.

For the cabbage: 20g butter, 1 shallot, finely chopped, 200g savoy cabbage, spring greens or kale, shredded, small handful parsley, chopped, salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.