-TOMATO SAUCE-
6 Tomatoes
30 ml Olive oil
1 Garlic clove; crushed
1 Lemon; juice of
1 Lime; juice of
1 Handful chopped parsley;
-chives and tarragon

SEARED LIVER AND CHUTNEY
15 ml Olive oil
1/2 Red onion; thinly sliced
15 ml Balsamic vinegar
100 ml Red wine
200 g Calf's liver
Olive oil

-WET POLENTA-
150 g Polenta
30 ml Double cream
30 ml Chopped parsley
100 g Chopped bacon

POLENTA SET IN VINE LEAVES:

1 Line a large dish with clingfilm. Cook the polenta according to the
instructions on the pack. After the water has been added, add the rosemary,
thyme and tomato seeds.

2 When the mixture is thick, pour into the lined dish and leave to set.
Turn out the set polenta and cut into rounds using a cutter. Wrap each
round in a vine leaf and serve with tomato sauce.

TOMATO SAUCE:

1 Deseed and chop the tomatoes, reserving the seeds for the polenta. Heat
the oil in a small pan, add the garlic and cook until soft.

2 Add the citrus juices and chopped tomatoes to the pan and simmer gently.
Just before serving stir in the fresh herbs and season well.

SEARED LIVER AND CHUTNEY:

1 Heat the oil in a small pan, add the onions and cook until soft. Add the
balsamic vinegar and red wine, bring to a simmer and reduce down until
thick.

2 Cut the liver into thin slices and coat in the olive oil. Heat a shallow
pan, add the liver and cook through. Serve the liver and chutney with the
wet polenta.

WET POLENTA:

1 Cook the polenta according to the instructions on the pack. As the
mixture starts to thicken, add the cream, parsley and bacon. Serve with the
Liver and Chutney.