First, prepare the mashed potatoes – boil peeled potatoes in salted water until soft then mash thoroughly with a good knob
of butter and a handful of grated gruyere cheese. Meanwhile, fry thin slices of smoked pancetta (or smoked bacon) until crispy,
drain and set aside to keep warm. Fry slices of calves liver (or lamb's liver if you want something a little less expensive!)
in the same pan, adding a little olive oil if necessary, just to sear the outside, then set aside. Add a finely chopped banana
shallot to the pan and fry for a minute or two to soften, then stir in a good glass of dry madeira wine (or dry marsala wine)
and bubble for a few minutes to boil off the alcohol and reduce slightly. Return the liver to the pan to reheat, and serve over
the cheesy potatoes, garnished with a couple of slices of pancetta, and accompany with a green vegetable such as Swiss chard.