Sage & thyme calves’ liver with wild mushrooms & pancetta

Ingredients

• 8 slices pancetta (or streaky bacon)
• 1 tbsp vegetable oil 
• 500 g calves' liver sliced into 4 steaks
• 50 g butter 
• 1 small bunch sage leaves picked roughly chopped
• 0.5 small bunch thyme leaves leaves picked
• 4  shallots finely sliced
• 300 g pack chestnut mushroom wild mixed cleaned
• 0.5  lemon zest 
• 4 slices bread crumbs thick toasted (preferably sourdough)

Equipment

• frying pan
• sauce pan
• aluminum foil
• slotted spoon

Directions

1. Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper.
2. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side so theyre just still pink in the middle using half the butter towards the end to baste the meat.
3. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
4. Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
5. Heat the remaining butter in your smallest saucepan until just foaming.
6. Add the remaining whole sage leaves and fry for a few mins until crisp.
7. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage.
8. Serve immediately.