You’ll Need
For the Mash
1kg floury potatoes, peeled and cut into chunks
40g butter
120ml warm milk
1 tbsp wholegrain mustard
Sea salt and white pepper
For the Liver & Onions
600g lambs' or pigs' liver, sliced 1cm thick
250ml milk, for soaking
2 large onions, thinly sliced
1 tbsp vegetable oil
1 tbsp plain flour
1 tsp dried sage
250ml hot beef stock
1 tsp Worcestershire sauce
1 tsp English mustard
Optional but dangerous
Frozen peas
Pickled beetroot
Extra onion gravy
Equipment
One shallow heatproof dish and a rack that fits above it
Method
Soak the liver in the milk for 20 minutes, then drain and pat completely dry.
Boil the potatoes in salted water until tender. Drain, steam dry and mash with the butter, warm milk and wholegrain mustard.
Preheat your air fryer to 180°C.
Toss the onions with the oil and sage in the heatproof dish and air fry for 10 minutes, stirring twice.
Stir in the flour, then the stock, Worcestershire sauce and English mustard. Air fry for 5 minutes until lightly thickened.
Season the liver, arrange it on the rack above the onions and increase the air fryer to 195°C.
Air fry for 6-8 minutes, turning once, until browned and cooked through. The centre should reach 70°C for 2 minutes or 75°C briefly.
Divide the mash between four pots, add the liver and spoon over the onion gravy.