{"title":"Organic Liver","description":"\u003cp\u003eOrganic liver is one of the most nutrient-dense foods you can eat, naturally rich in iron, vitamin A and B12. Choose rich ox liver, mild lamb's liver for a classic liver and onions, chicken livers for pâté and quick suppers, or pig's liver for faggots and terrines. All from our grass-fed and free-range organic animals.\u003c\/p\u003e","products":[{"product_id":"organic-ox-liver","title":"Organic Ox Liver","description":"\u003cp\u003eFor true believers in whole animal eating, our organic grass fed ox liver is full-flavoured and a traditional triumph.\u003c\/p\u003e\n\u003cp\u003eA fantastic source of protein and iron, the punchy flavour of beef liver lends itself well to hearty liver and onions, rich casseroles and even homemade pate for committed pate fans.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional values per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 155 kcal\/647 kJ\u003cbr\u003eFat: 7.8g\u003cbr\u003e(of which Saturates 2.9g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 21.1g\u003cbr\u003eSalt: 0.21g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Liver is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOx Liver and Bacon with Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g ox liver, sliced\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 slices of \u003ca title=\"unsmoked back bacon\" href=\"https:\/\/www.eversfield-organic.co.uk\/products\/organic-unsmoked-back-bacon\"\u003eunsmoked back bacon \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 large onion, sliced\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh parsley, chopped (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason and Dredge:\u003c\/strong\u003e Season liver slices with salt and pepper and coat with flour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Bacon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFry Bacon:\u003c\/strong\u003e In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Liver:\u003c\/strong\u003e In the same pan, add the liver slices and cook for 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Onions and Garlic:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pan, add the sliced onions and cook until caramelised, about 10 minutes. Add garlic and cook for an additional minute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCombine:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If desired, add balsamic vinegar to the pan and stir, scraping up any browned bits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liver and Bacon:\u003c\/strong\u003e Return the liver and crumbled bacon to the pan, stirring to combine and heat through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Sprinkle with fresh parsley and serve with boiled or mashed potatoes, or with a side of steamed vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour cooking with ox liver, whether you choose to prepare it simply or as a more elaborate dish!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054833103005,"sku":"BF0051","price":7.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-liver-37861721079965.jpg?v=1731499934"},{"product_id":"organic-lambs-liver","title":"Organic Lamb's Liver","description":"\u003cp\u003eMild and delicate, our organic lamb's liver is a gentle introduction to enjoying offal. The liver is carefully trimmed by our expert butchers and then sliced into thin strips, ready to cook. High in protein, incredibly lean, and packed with iron, lamb's liver is a popular choice for keeping a healthy, balanced diet -  just a 120g serving of lamb's liver can provide around 46% of the recommended daily amount of iron.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Grass-fed Lamb\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eCalories: 135 kcal \/ 565 kJ\u003cbr data-start=\"60\" data-end=\"63\"\u003eFat: 5g\u003cbr data-start=\"70\" data-end=\"73\" data-is-only-node=\"\"\u003e(of which Saturates 2g)\u003cbr data-start=\"96\" data-end=\"99\"\u003eCarbohydrates: 3g\u003cbr data-start=\"116\" data-end=\"119\"\u003e(of which Sugars 0g)\u003cbr data-start=\"139\" data-end=\"142\"\u003eFibre 0g\u003cbr data-start=\"150\" data-end=\"153\"\u003eProtein: 20g\u003cbr data-start=\"165\" data-end=\"168\"\u003eSalt: 0.2g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur lambs liver arrives on the defrost and has a shelf live of 3 days including day of delivery\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003ePan-Fried Lamb Liver with Onions and Herbs\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g lamb liver, sliced into 1 cm thick pieces\u003c\/li\u003e\n\u003cli\u003e2 large onions, thinly sliced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or butter (or a mix of both)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme or parsley, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional)\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon flour (optional, for dusting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRinse the lamb liver under cold water and pat dry with paper towels.\u003c\/li\u003e\n\u003cli\u003eIf desired, lightly dust the liver slices with flour to help them brown better during cooking. This is optional but recommended for extra crispiness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Onions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat 1 tablespoon of olive oil or butter in a large skillet over medium heat.\u003c\/li\u003e\n\u003cli\u003eAdd the sliced onions and cook slowly, stirring occasionally, for about 10-15 minutes until they turn golden and caramelized. If they are browning too quickly, reduce the heat to low.\u003c\/li\u003e\n\u003cli\u003eOnce the onions are caramelized, add the minced garlic and thyme or parsley, cooking for another 1-2 minutes until fragrant. Season with salt and pepper to taste.\u003c\/li\u003e\n\u003cli\u003eYou can add a splash of balsamic vinegar at this stage for extra sweetness and depth of flavour. Set the onion mixture aside and keep warm.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn the same skillet, heat the remaining tablespoon of oil or butter over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eAdd the liver slices in a single layer, cooking them for 1-2 minutes on each side. Lamb liver cooks quickly, and you want it to remain slightly pink in the center for tenderness. Overcooking liver can make it tough.\u003c\/li\u003e\n\u003cli\u003eSeason the liver with salt and pepper during cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReturn the caramelized onions to the skillet, mixing them with the liver slices. Let them heat together for another minute, allowing the flavours to meld.\u003c\/li\u003e\n\u003cli\u003eGarnish with extra herbs if desired, and serve immediately.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"250g","offer_id":36054815539357,"sku":"LB0031","price":6.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-s-liver-37861656723613.jpg?v=1731501559"},{"product_id":"organic-pigs-liver","title":"Organic Pig's liver","description":"\u003cp\u003eHighly nutritious and tasty, cook up our quality organic pork liver in soup, stir fry, or even a scrumptious pie.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional Values per 100g:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 135 kcal \/ 565 kJ\u003cbr data-start=\"60\" data-end=\"63\"\u003eFat: 5g\u003cbr data-start=\"70\" data-end=\"73\" data-is-only-node=\"\"\u003e(of which Saturates 2g)\u003cbr data-start=\"96\" data-end=\"99\"\u003eCarbohydrates: 3g\u003cbr data-start=\"116\" data-end=\"119\"\u003e(of which Sugars 0g)\u003cbr data-start=\"139\" data-end=\"142\"\u003eFibre 0g\u003cbr data-start=\"150\" data-end=\"153\"\u003eProtein: 21g\u003cbr data-start=\"165\" data-end=\"168\"\u003eSalt: 0.2g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pigs liver is delivered partially frozen or frozen in an insulated box. Due to being previously defrosted, produce must be consumed in 3 days (including the day of delivery). We recommend for these to be stored below 4 degrees. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBraised Pig's Liver Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e500g pig’s liver, cleaned and sliced into 1cm thick pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt and freshly ground black pepper, to taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tablespoons flour (for dusting)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tablespoons olive oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tablespoons butter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Onion Sauce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 large onions, thinly sliced\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or beef stock\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh thyme (or ½ teaspoon dried thyme)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional)\u003c\/li\u003e\n\u003cli\u003eFresh parsley, chopped (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason and Dust:\u003c\/strong\u003e Season the liver slices with salt and pepper, then lightly dust them with flour on both sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Sear the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil and Butter:\u003c\/strong\u003e In a large frying pan, heat the olive oil and butter over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown the Liver:\u003c\/strong\u003e Add the liver slices to the pan in batches (if necessary) and sear for about 2-3 minutes on each side until browned but still slightly pink in the middle. Remove the liver from the pan and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Make the Onion Sauce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté Onions:\u003c\/strong\u003e In the same pan, add the sliced onions and cook over medium heat until softened and caramelized, about 10-15 minutes. Stir occasionally to prevent burning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Garlic:\u003c\/strong\u003e Stir in the minced garlic and cook for an additional minute until fragrant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Deglaze the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Stock and Seasonings:\u003c\/strong\u003e Pour in the chicken or beef stock, Worcestershire sauce, thyme, and balsamic vinegar (if using). Scrape up any browned bits from the bottom of the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Bring the sauce to a simmer and let it cook for about 5-7 minutes to reduce slightly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Combine and Finish:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReturn Liver to Pan:\u003c\/strong\u003e Add the seared liver slices back to the pan, spooning some of the onion sauce over the top. Cook for an additional 2-3 minutes until the liver is heated through and coated in the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlate and Garnish:\u003c\/strong\u003e Serve the braised pig’s liver hot, garnished with fresh parsley. It pairs well with creamy mashed potatoes, steamed greens, or crusty bread to soak up the delicious sauce.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"250g","offer_id":36054805020829,"sku":"PK0026","price":1.33,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-organic-pig-s-liver-1246050218.png?v=1782407860"},{"product_id":"chicken-livers-previously-frozen","title":"Organic Chicken Livers","description":"\u003cp\u003eWhether you're new to offal or already a fan, our chicken livers are a fantastic choice. Milder and sweeter than ox and lamb liver, they are perfect for a quick pan-cook. Sourced from organic, free-range chickens, they offer the finest nutritional benefits along with exceptional flavour.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's \u003c\/strong\u003e\u003c\/div\u003e\n\u003cp\u003eOrganic and free-range chicken\u003c\/p\u003e\n\u003cp\u003eNutritional values per 100g: \u003c\/p\u003e\n\u003cp\u003eCalories: 120 kcal \/ 500 kJ\u003cbr data-start=\"62\" data-end=\"65\"\u003eFat: 4g\u003cbr data-start=\"72\" data-end=\"75\" data-is-only-node=\"\"\u003e(of which Saturates 1.5g)\u003cbr data-start=\"100\" data-end=\"103\"\u003eCarbohydrates: 2g\u003cbr data-start=\"120\" data-end=\"123\"\u003e(of which Sugars 0g)\u003cbr data-start=\"143\" data-end=\"146\"\u003eFibre 0g\u003cbr data-start=\"154\" data-end=\"157\"\u003eProtein: 20g\u003cbr data-start=\"169\" data-end=\"172\"\u003eSalt: 0.2g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShelf life: previously frozen, which will arrive with a shelf life of 3 days, including the day of delivery\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003eHow To Cook  \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003eClassic Chicken Liver Pâté\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e500 g chicken livers, trimmed and cleaned\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 large onion, finely chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 cloves garlic, minced\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tablespoons butter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e100 g unsalted butter (for blending)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e1\/4 cup brandy or white wine (optional)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 teaspoon fresh thyme leaves (or 1\/2 teaspoon dried thyme)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e1\/4 teaspoon ground nutmeg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt and freshly ground black pepper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFresh parsley, chopped (for garnish, optional)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePrepare the Livers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTrim and Clean: Remove any connective tissue or sinew from the chicken livers. Rinse under cold water and pat dry with paper towels.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCook the Livers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eSauté: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd Garlic: Add the minced garlic and cook for another minute.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCook Livers: Add the chicken livers to the pan and cook until browned on the outside but still slightly pink in the middle, about 5-7 minutes. Stir occasionally.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDeglaze:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAdd Liquids: If using, pour in the brandy or white wine and cook for a couple of minutes, scraping up any browned bits from the pan. Allow the alcohol to evaporate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlend the Pâté:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAdd Herbs and Seasoning: Stir in the fresh thyme, nutmeg, salt, and pepper. Transfer the liver mixture to a food processor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlend: Add 100 g of unsalted butter and blend until smooth and creamy. Adjust seasoning to taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eChill:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCool and Store: Transfer the pâté to a container, smooth the top, and cover with plastic wrap or a lid. Refrigerate for several hours or overnight to firm up.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eServe:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eGarnish: Garnish with chopped parsley if desired. Serve with crusty bread, crackers, or toast.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eEnjoy:\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"Eversfield Organic ","offers":[{"title":"250g","offer_id":45804639322269,"sku":"CK0015","price":4.05,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-chicken-livers-previously-frozen-1154094694.jpg?v=1743694924"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/Pig_Liver_Large_668577a8-db39-48dd-bdd6-835ac91e548c.jpg?v=1791808991","url":"https:\/\/eversfieldorganic.co.uk\/collections\/organic-liver.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}