Preparing the apple (about 15 minutes):

• Peel and core the apples. Cut the apples into thin slices.
• Fry the apple pieces in butter on medium heat. First fry until they are golden-brown on one side, then turn them over and fry them on the other side until golden-brown. Be carefull not to burn them.
• When cooked (they should be soft), remove them from the frying pan and put them into a separate bowl.

Preparing the onions (about 15 minutes):

• Cut off the hard ends of the onions. Remove the outer skin of the onion.
• Cut the onions into thin slices. Separate the rings of each slice.
• Fry the onion rings in butter until they are soft. To avoid burning them, turn them often and use only moderate heat.
• When cooked (they should be soft and transparent), remove them from the frying pan and put them into a separate bowl.

Preparing the potatoes (about 30 minutes):

• Use your favorite mashed potatoes recipe.

Preparing the liver (about 5-10 minutes, depending on thickness):

• Fry one side of the liver until it just turns brown. Turn the liver over, add salt and pepper to the cooked side.
• As soon as the down side turns brown, turn it over and add salt and pepper to it.
• Continue turning the liver every minute or so until it is cooked.

Serving:

• Put the liver onto the plates.
• Quickly put the onions and apple pieces into the frying pan and reheat them.
• While the onions and apples are reheating, either put the mashed potatoes on the plates or in a serving bowl on the table.
• Put the onions and apples on top of the liver.

Eating:

• Put some onion, apple and a piece of liver on the fork together. It is the combination of the three together in the same mouthful that make this dish taste best.

To minimise cooking times, one can do the above tasks in parallel. For example, while the apple pieces are cooking, peel and start the potatoes cooking. While the potatoes are cooking, finish cooking the apple pieces and then cook the onions.

The apples, onions and liver all need to be fried in butter. One can use the same frying pan to cook them in sequence, which reduces the amount of washing up. Alternatively, if one uses 2 frying pans, one can prepare the recipe in less time (start the potatoes, then do the apples and onions at the same time, them put the apples and onions in one frying pan at low heat to keep them warm while cooking the liver in the other frying pan).

The key to cooking liver is to neither under-cook or over-cook it. Depending on the thickness of the liver, it typically takes from 4 minutes (a thin slice) to 10 minutes (a relatively thick slice) to cook. The trick is to cook it until all the red is gone, then stop. If you are not sure, make a small cut in the thickest part of the liver to check that it is no longer pink. Although many meats can be served with a bit of pink, liver is not one of them, so make sure that all the pink is gone. However, watch it carefully so that you can remove it from the heat as soon as the last of the pink meat has turned brown, as after this point the liver quickly becomes overcooked, losing taste and becoming hard.