Cup of Yum
1. Start with the mashed potatoes, your favorite recipe.

Onions and apples:

1. Quarter the onions and slice the quarters thinly. Quarter and slice the apples as well.
2. Heat the oil in a large pan. Cook the onions and the apples on medium-low heat for about 5 minutes.
3. Add stock, red wine, cream, salt, and pepper. Cover and cook gently for about 10 minutes or until the onions are soft.
4. Remove the lid, increase the heat to medium, and cook for another 2 minutes to allow the liquids to cook off slightly.
5. Adjust the taste with salt and pepper and keep warm while you cook the liver. Sprinkle with parsley before serving.

Liver:

1. Pat the livers dry with kitchen paper. Sprinkle with flour to coat lightly and pat gently to remove the excess flour.
2. Heat the oil or fat in a nonstick or cast-iron pan. Fry the livers on one side for 3 minutes, flip and cook on the other side for further 3 minutes. If the livers are thinner reduce the cooking time to about 2 minutes and check. The liver should be creamy and slightly pink on the inside and crisp and dark on the outside.
3. If you prefer it cooked through add 30 seconds to 1 minute to the cooking time. However, don't overcook the liver, it will become dry and chewy.
4. Season with coarser sea salt and freshly ground black pepper. Serve immediately with mashed potatoes, onions, and apples.