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If you're a fan of pâtés and terrines, the chicken liver is a must ... who handed down the recipe. God gave the pig fifteen of 'em, but sometimes you only want one. Russell's Smokehouse is ...

Easy, adaptable and delicious, it takes little time to prepare. Pick over the livers and remove unsightly bits and any green edges. Put them in milk for 30 minutes to calm the flavour. Dry them, then ...

Chicken livers can be pan-fried whole and served pink. Ox liver needs slow cooking, so braise or stew for best results. FAQs about BBC Food ...

Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not? Some are OK with sweetbreads but horrified at the thought of eating lung or kidney.