PREPARATION
Peel and core the apples, cut into slices and fry in a little butter over a medium heat. Cut the calf’s liver into thin slices, sprinkle with a little flour and fry with oil in a pre-heated frying pan. Season with sage, marjoram, lemon juice and pepper, glaze with a little butter and only add salt just before serving. Arrange the liver slices on plates together with the apple chunks. Garnish with sage, marjoram and cherry tomatoes.