Pan-fried calves' livers with wild mushroom and Madeira sauce and skinny chips

For the calves' livers, season the livers, to taste, with salt and freshly ground black pepper. Heat a large frying pan over a high heat and add 25g/1oz of the butter. When the butter is foaming, add the livers and fry on both sides for 1-2 minutes, or until golden-brown all over but still slightly pink in the middle. Remove from the pan and set aside to rest.

For the wild mushroom and Madeira sauce, return the pan used to cook the livers to the heat and add the wild mushrooms. Fry for 2-3 minutes, or until the mushrooms are tender. Set aside.

Heat a separate frying pan over a medium heat and add another 25g/1oz of butter. When the butter is foaming, add the lardons and baby shallots. Fry for 3-4 minutes, or until the lardons and shallots are golden-brown.

Add the Madeira and carefully tip the pan towards the flame of the hob, so that the alcohol catches alight (NB: keep clothing and fabric well clear of the flame). When the flame has gone out, cook until the alcohol has reduced in volume by three-quarters.

Add the beef stock and cream, stirring well, and cook for 3-4 minutes, or until reduced in volume by half. Add the cooked mushrooms to the sauce, then season, to taste, with salt and freshly ground black pepper. Stir in the chervil and cooked wild mushrooms. Keep warm.

For the skinny chips, heat the vegetable oil in a deep-fat fryer to 190C/375F. Alternatively, half-fill a deep, heavy-based pan with the vegetable oil and heat to the same temperature, checking using a digital thermometer, or until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Fry the chips in the oil for 4-5 minutes, or until golden-brown and crisp. Using a slotted spoon, remove the chips and set aside to drain on kitchen paper. While the chips are still warm, season with salt, to taste.

To serve, arrange some chips on each serving plate and place the liver alongside. Spoon over the mushroom and Madeira sauce.