Liver Ragu

Liver Ragu has been a hit this week!

I have to admit, I had never bought offal before — let alone cooked it. It definitely isn’t for the faint-hearted and has always made me feel a little queasy 😅

However, liver is incredibly nutritious. It is rich in protein, iron, and vitamin B12, and it’s also very affordable.

Liver is also very high in vitamin A, so it’s best offered to young children in moderation (around once a week is plenty).

When I started weaning Eli, I promised myself that I would never feed him anything I wasn’t willing to try myself. So I actually tasted a little of the ragu and, honestly… it was surprisingly nice!

I expected it to be very rich and overpowering, but the flavour was actually quite subtle and really palatable. Maybe I’ll become a meat eater again after 20 years 😂

Ingredients

• 400g chicken livers, plus milk for soaking

• Oil

• 1 leek, chopped

• 1 large carrot, chopped

• 3 garlic cloves, crushed

• 1 slice of chopped smoked bacon

• 1 tbsp tomato puree

• 1 stock cube

• Some fresh thyme

• 2 bay leaves

• 1 tin of chopped tomatoes

Method

• I soaked the livers in milk for 30 mins, to remove some of the bitterness. Once soaked, I blitzed it into mince.

• I heated approx. 1 tbsp oil and cooked the leek, carrot and garlic.

• I then added the bacon and the liver.

• Once everything was nicely caramelised, I added the tomato puree, stock cubes, some thyme, bay leaves and a tin of chopped tomatoes. I did add a splash of water.

• I bought it to simmer and cooked it for 1 hour.

I served it with rice and veggies.

Eli ate it all! 😲