Hot Off the Press: My First Print Recipe!
*not for the faint-hearted/plant-based friends
Exciting news! The other night, I got a taste of what it feels like to have your recipe published in print, and let me tell you—it felt incredible. It was a milestone for so many reasons: I pitched this recipe and story when I was just starting to write about food; it was my family recipe I cherish deeply; and the first time two professional chefs cooked something I’d created and loved it. Best of all, my friends were there to celebrate it all with me.
I came across Offcuts on my Instagram feed. There was an open call for submissions for their upcoming Liver edition, and right away I knew I needed to take part. Now, you may think that’s an unusual thing to be excited about—or to have a liver recipe in your back pocket—but I was both of those things. You see, I’ve always been strangely drawn to liver. When everyone else around me—including seasoned meat eaters—would make a fuss, to me it was a delicacy. Which it is, and it should be celebrated as such, which is the whole philosophy behind Offcuts. Later in my teens, when I wasn’t eating much meat (toying with vegetarianism and all), liver was the one meat I would still occasionally eat at home when my mum made it. These days, my diet is a lot more flexible, but I still don’t cook meat that much for myself. Hell, my diet is mostly pasta-based, if anything. Other than fish or minced meat, I’ve never even prepared meat at home. That said, it’s a skill I want to develop in the near future and something I’d love to add to my food repertoire.
Created in partnership with Duende Print, Offcuts is a publication focused on bringing attention to the techniques and history of offal cooking, crafted by chefs Sophie Hambling and Madeleine Sanders. This zine is the second in a series of five set to be released throughout 2025. Sophie and Madeleine first crossed paths while cooking together at St. JOHN, where Fergus Henderson developed his nose-to-tail eating philosophy—an approach that reshaped London's relationship with offal and inspired chefs worldwide. As more restaurants today experiment with offal dishes, it’s evident that diners are increasingly open to trying organ meats in high-end dining settings. However, preparing offal at home remains a different challenge. Offcuts stands out with its detailed photographic guide to liver preparation, along with liver recipes contributed by nine diverse chefs.
You can purchase your copy here.
And guess what…I am one of those chefs!
I pitched a recipe that I knew the taste of and technique for, but had never cooked myself—until my parents visited a couple of months ago and showed me how to prepare liver step by step. We cooked it together, taking pictures and videos “for my blog,” as they call it. The result was fantastic, and I couldn’t wait to see how Madeline and Sophie from Offcuts would interpret our recipe.
Luckily, they loved it—and the short story and recipe I’m sharing below made it into print. We all gathered at Albers in Dalston to celebrate the launch of the second edition of the zine. It was such a special evening, one I’ll remember for a long time. I was so grateful to have a few friends there celebrating with me—and for taking such lovely photos of me, looking happier than I’ve ever looked!
It might seem like a small thing, but for a home cook and food writer at the beginning of my journey, whether it’s a glossy magazine or an indie zine, seeing my family recipe in print for the first time means everything.
Pan-Fried Liver with Caramelised Onions and Apples
Disclaimer: it's my mum's crowd pleaser, but I wrote a short story that goes with it.
Pan-fried liver, more than any other food, transports me back to my Polish roots. It's a comforting reminder of family meals and a taste of home. While I may not eat meat very often these days, the memory of those childhood liver dinners continues to hold a special place in my heart. Growing up, I wasn't a big meat eater. Monotonous school meals were a constant struggle – chewy chicken cutlets, bland meatloaf and so on. In Poland, a country where meat reigns supreme, this was the norm. Fridays brought a slight reprieve with crepes or pierogi, but occasionally, something unexpected would appear: pan-fried liver. While my classmates would recoil or throw tantrums—because just how can one eat a liver, instead of the usual breast or leg of a deceased animal - a horror! I, on the other hand, found myself strangely drawn to its surprisingly sweet and complex flavour.
My grandmother and my mum would occasionally surprise us with liver for dinner and it could happen at any time."I'm making liver today!" Mum would announce, and a wave of excitement would wash over me. You see, it wasn't just the liver itself. It was the whole experience. Perfectly cooked liver, tender and melting in your mouth, like the best wagyu beef. But also the accompanying cast of characters: onions caramelised to golden perfection, apples adding a touch of sweetness, and a generous mound of the most acidic sauerkraut imaginable. Served alongside fluffy boiled potatoes sprinkled with dill.
Ingredients
350 g turkey or chicken liver (turkey liver is bigger, though chicken liver is more nutritious)
3 white onions
2 peeled and cored apples
Sunflower oil for frying
3 tablespoons of plain flour (for coating the liver)
Salt and pepper
Method
Wash the livers and carefully remove any membranes.
Pat the livers dry and season them with salt and pepper on both sides.
Coat each piece of liver in flour.
Peel the onions and cut them into julienne strips or "feathers" as we call them in Polish. Sprinkle with a pinch of salt.
Cut the apples into quarters and remove the cores.
Heat some oil in a pan. Carefully place each floured liver piece in the pan. Sear the livers for about 2-3 minutes on one side, then carefully flip them and fry for another 2-3 minutes on the other side. Warning: The hot oil may spatter, so be cautious!
Immediately transfer the livers to a plate, they should be medium-rare, as they will continue cooking as they rest.
Add the onions to the same pan and fry on a lower heat until golden brown. You may need to add some water.
Cover and continue to fry for about 4 minutes over low heat.
Add a splash of liquid to bring everything together, if needed.
The apples should be gently fried, soft but still holding their shape and the livers cooked pink.
Serve with boiled potatoes sprinkled with dill and some sauerkraut (sourced from your nearest Polish shop, naturally).
Over the moon with this, honestly!
Congrats!!
Yum!