Wash the beetroot and then boil in a pan of water with a laurel leaf or vegetable stock. Allow the beetroot to cool a little but peel while still warm. Then chop into equally sized cubes. Caramelise the icing sugar just before serving up. Add the vinegar and red wine. Stir in the butter and the diced beetroot. Season to taste with the Szechuan pepper.
Peel the apples, de-core them and cut into slices of approx. 1 centimetre in thickness. Mix the remaining ingredients together and marinate the apple slices in the mixture. Grill for three minutes either under the oven grill, on a contact grill or on a gas BBQ, turning occasionally.
Slice the livers and lightly flour them on both sides, removing any excess flour. Fry in butter over a medium heat for approximately two minutes on each side.
Then season to taste. Serve the calf liver with beetroot and sliced apple on warm plates.
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?