Devilled liver with pease pudding

For the pease pudding: put the dried peas, mint, thyme and parsley stalks into a saucepan and add 1.2 litres water. Bring to a simmer and cook for 2 hours, or until the peas are soft and the water has been absorbed.

In a small frying pan, heat the butter until foaming. Add the leeks and cook until softened but not coloured.

Stir the leeks, lemon zest and cream into the cooked split-peas and season to taste with salt and pepper. Keep warm.

For the liver: preheat the grill to a high setting and brush a baking tray with melted butter or olive oil.

Brush one side of the calf’s liver with half the mustard and chutney and season with salt and pepper. Lay the liver on the baking tray chutney-side down and brush the top sides with more mustard and chutney then season again. Grill until golden brown on top.

Serve the liver with the hot pease pudding and sprinkle with chopped parsley.