Story: Grilled Calf’s Liver with Moroccan Butter Beans and Onion Jam
Episode: 4
Presenter: Stuart Laws
Air Date: 21st September 2025

Stuart brings liver back to the table, with his recipe for Grilled Calf’s Liver with Moroccan Butter Beans and Onion Jam.

Ingredients

• 1/4 onion diced
• 1 Chopped leak
• 1 Diced celery
• 1 Diced carrot
• 50g Butter
• 1 heaped tbsp smoked paprika
• 1 heaped tbsp Ras el Hanout
• 20-30 mls brandy
• 1 can Butter beans (Can be substituted for lentils, chickpeas or cannellini beans)
• Roughly 100ml Beef stock (use more if needed)
• Flour seasoned with salt and cracked pepper
• Pinch of parsley

Method

• Put a little bit of oil in a pot at medium – high
• Add diced onion, chopped leak, celery and stir to soften the vegetables in the pan
• Add a bit of butter to the pan and stir
• Once the butter is melted, add in the spices and brandy. Keep stirring
• Add in the butter beans and stir
• Pour in some beef stock and leave to reduce, turn down to a simmer and let is slowly absorb all the liquid
• Put a little bit of oil in a pan
• Coat the cuts of liver in seasoned flour
• Place the coated liver into the pan and cook at medium, add a bit of butter
• Once cooked, take it off the pan and let it drain onto some absorbent paper and let it rest for about 4 – 5 minutes
• Add a bit of salt and a healthy pinch of parsley to the beans
• Chop up the cooked liver and serve with the beans
• Drizzle over some olive oil and top with balsamic onion jam