Calf’s liver with pancetta and rosemary

Heat the oven to 220C/fan 200C/gas 7. Put the potatoes onto a baking tray and bake in the oven for 1 hour, until really soft.

Once cool enough to handle, cut in half, scoop out the flesh and mash. Mix with 4 tbsp of extra-virgin olive oil and season.

For the stuffing, add the finely chopped pancetta, chopped rosemary and garlic to a frying pan and cook over a medium heat until lightly crisp. Cool completely.

Lay each slice of calf’s liver with a heaped tbsp of the cooked pancetta filling and one sprig of rosemary, then roll to create a sausage shape.

Lay out 4 rashers of pancetta, so that they overlap, and then roll the liver tightly in this.

Add the chicken stock to a small saucepan and reduce by ²/3. Add the balsamic vinegar and keep warm.

Heat the oven to 200C/fan 180C/gas 6. Heat an ovenproof frying pan over a medium-high heat with a little oil and fry the involtini on all sides until golden and crisp.

Put in the oven for 7-8 minutes until cooked through.

Heat the olive oil mash and put in the middle of a large plate. Sit the involtino on top of the mash and drizzle with the balsamic stock.