I'm talking about pig, ox, calves' or lambs' liver rather than chicken livers here. I have a real craving to eat some - so eat some I will! I'll probably go for lamb's liver as its relatively tender if cooked correctly and although I like calves' liver - at the moment I'm craving a stronger taste. Besides, calves' liver is stupidly expensive. Now I tend to think that liver is such a distinctive taste that it doesn't need to be mucked about with. I will probably keep it simple and fry quickly leaving it pink inside and serve with onion gravy, mash and cabbage. How do you like to cook liver?