Liver With Sage

Directions

1. 1
   Peel any membrane from the liver and trim out any tough ventricles.
2. 2
   Using a sharp knife, finely slice the liver about 1/2in thick, or even thinner if you prefer.
3. 3
   Mix the flour with the salt, pepper and sage. Dip the liver slices into the seasoned flour and shake off the excess.
4. 4
   Heat the oil in a large, heavy frying pan over a high heat and, when very hot, add the liver slices.
5. 5
   Cook for a minute or two on each side, depending on the thickness and how you like your liver.
6. 6
   Transfer to four warmed plates and serve with creamy mash potato.