Field note 01 of 74 IN THE KITCHEN
Why liver, and what to do with it
Our first Field Note: the food we started with, and a fifteen-minute way to cook it.
Modern Savage
Seventy years ago liver was on the table once a week in most houses in Britain. Liver and onions on a Tuesday. Most of us haven't touched it in twenty years, and it's where we wanted Modern Savage to begin.
Our great-grandparents didn't need telling. They just ate it.
That's why grass-fed beef liver is the first organ on the back of our pouch. But you don't need us to eat it. Here's how.
Try this: liver and onions, fifteen minutes
Ask the butcher for 300g of lamb's or calf's liver, sliced thin. It's milder than beef.
Soften two sliced onions in butter on a low heat for about ten minutes. Lift them out.
Turn the heat up and add more butter. Cook the liver about a minute each side, until it's browned outside and just cooked through.
Put the onions back with salt, pepper and a splash of stock. Serve on toast or mash.
Pregnant? The NHS advises avoiding liver, because of how much vitamin A it carries. Modern Savage is made with liver too, so it isn't suitable during pregnancy.
If liver and onions never makes it to your table, that's what Modern Savage is for: grass-fed beef liver, kidney, heart and spleen in one scoop a day, stirred into milk or a smoothie.
