Liver with Wild Mushrooms

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

3 tbsp dripping or lard

500 to 600g/1lb 2oz-1lb 5oz lobe of free-range pork liver - ask your butcher for a thick piece

1 shallot , finely choppd

subheading: For the mushroom ragout:

500g mixed fresh wild mushroom - Horn of Plenty or Penny Buns (ceps) are best

3 tbsp olive oil or butter

1 large onion , finely chopped

1 garlic clove , finely sliced

1 thyme sprig

2 sage leaves, chopped

2 tbsp dry sherry

50ml dry white wine

250ml chicken stock

100ml double cream

Directions at bbcgoodfood.com

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