We both like liver and Mitchell's has nice product fairly often. The potatoes were boiled, mashed and finished with butter, milk and salt.
The vegetables were steamed, cooled in running water and reheated in olive oil.
I cut two onions in half and then into slices. I fried them to caramelized. The liver was salted, coated with flour and fried in the onion pan. The onions can come out of the pan and go in again just at the end so they don't get dried out. Fry the liver so it's just pink in the middle. I usually over cook it a bit but it's thinly sliced so it doesn't turn into hard lumps.
I serve mine with ketchup. Fern likes his plain. It's all good!