Freefrom Calves Liver with Mushrooms and 'Cream'
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
So simple and really delicious - but you must use calves liver to get the delicate flavour and texture. I also feel that the coconut oil gives the sauce a lovely rich, silky texture (it does not make it taste at all coconutty) but if you do not want to use it you could use goat's butter (if you can tolerate it) or olive oil. You can cook and serve the liver in four pieces (the way I prefer) or cut it into wide strips to cook.
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