First off make your mashed potato, boil up your potatoes in salted water until thoroughly cooked, if you have one pass the potatoes through a ricer twice (to make sure its smooth) with diced butter to ensure its nice and rich. finish in a pan with grated cheddar and milk to make it lighter.
To make the parmesan crisp get a sheet of parchment paper and sprinkle some grated cheese thinly into a triangular shape (or however you fancy) and bake in the oven for 2-3mins until golden and bubbling. leave on the side to cool and it will crisp up. Serve cold.
Line 2 slices of pancetta per person on a parchment paper and cover with another sheet of parchment and a tray ontop to keep them flat. Bake in the oven for 5mins until cooked and leave to cool.
Next place some basamic vinegar and a pinch of sugar in a pan and reduce to a thick glaze ( you can buy this already made from your supermarket) the sugar ensures the balsamic vinegar retains its sweetness.
The best sauce for this dish is a nice veal stock, again this can be brought for the supermarket but its best home made but a bit expensive. I'll give you the recipe separatley as it is fairly long winded. Stir the newly reduced balsamic glaze into the veal stock to taste. This should result in a nice sweet but rich sauce. Keep warm.
Season your liver portions with sea salt, black pepper and some chopped sage. Heat a frying pan with a splash of oil and get very hot, place your liver in the pan and sear on each side for about 2mins, depending on the thickness of the liver. Liver is best served pink.
Serve on a clean white plate with a quenelle of mash, a crisp, pancetta slices and your pan-fried liver. Lightly cover with the balsamic sauce and a drizzl of olive oil.
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