"Offaly" good value!

In terms of nutritional content, no meat is better value than liver; be it calf, pig, lamb or chicken, it is low-fat, high in protein and vitamins, is quick and simple to cook and costs very little.  (The only thing to watch out for is the high level of cholesterol, so best avoid it if you already have high levels.  Also, I believe the current advice is for pregnant women to avoid it, too ... although we were actively encouraged to eat it when I was pregnant with my son, in the 1970s!)  If cooked properly, it also tastes great!

The main problem with liver, then, is people's squeamishness about it.  I completely understand this (there is some offal that I wouldn't touch, either) but I would question why some people are happy enough to eat pate, yet shudder at the thought of a pile of liver and onions ... what do they think pate is made from?  Yes, liver!!

My favourite offal dish is probably chicken livers, pan-fried with chopped onions, in a creamy mustard sauce and served on rice with a side salad; last night's meal comes a close second, though - pan-fried liver and onions in gravy, served with a selection of veg.  On this occasion it was pureed sweet potato & carrot, butter-steamed pak choi, peas & sweetcorn, plus the last bit of leftover red cabbage ... what a colourful plate of food that made!

The main thing to remember when cooking liver (any type) is not to overcook it, as it will become tough and dry; last night, I cooked the sliced onions first, then added the rinsed liver slices to fry for about 10 minutes, before adding some rich gravy (I used Bisto granules, made up with water) and simmering until just cooked through.  There was plenty for two large portions and almost as much again to freeze ... the cost in total, for the liver, was £1.20!!!