Now here is one to keep out the cold and it is also cheap and very good for you. The trick is not to overcook the liver. It should just be cooked through and taste succulent and not dry.

INGREDIENTS (serves 2)

300g Ox liver, thickly cut
2 tbs olive oil
330 ml Death or Glory ale
150 ml water
1 medium onion, finely sliced
1 clove of garlic, finely chopped
2 tbs plain flour
1 Oxo cube
1 tsp Worcestershire sauce
1/2 tsp fine sea salt
1/2 tsp coarsely ground black pepper

INSTRUCTIONS

Heat the oil in a large frying pan and add the onions and garlic then gently fry for 5 minutes until the onions start to caramelise. Remove from the pan and put to one side. Next add half the salt and pepper to the flour, mix thoroughly then toss the liver in the flour, coating all sides.

Turn up the heat in the frying pan and add the liver (use a little more oil if required). Brown the liver quickly on both sides and put to one side. You may want to do this in two batches so as not to overcrowd the pan.

Place the onions and garlic back in the pan and stir in the ale followed by the water, Worcester sauce and crumbled Oxo cube. Simmer on a medium heat until reduced by 1/3 (approximately 10 minutes) then add back the liver and simmer for a further 5 to 10 minutes until the liver has just cooked through. Check the seasoning and adjust as necessary. The gravy should have thickened, however, use a little corn flour and water should you want to make it thicker.

Serve with fluffy mashed potato and seasonal vegetables.