Heat the oil and half of the butter in a frying pan. Add the onions and stir well, then cook for 10 minutes until the onions are sot and beginning to caramelise.

Meanwhile, place the flour on a plate and season with the salt and black pepper, fold the liver to the flour and toss to coat both sides.

Add the remaining butter to the frying and then pour in the the floured slices of liver and fry for 3?4 minutes until browned on both sides.

Add the grapes, figs and chopped parsley and cook for 2 mintues. Stir in the wine and meat stock and simmer, stirring, for about 5 minutes until the juice has thickened.

Serve immediately with parsnips and potato puree garnished with sprigs of parsley.

Potato and parsnip puree: Peel and roughly chop the parsnips and potatos. Put them in a large pan, cover with cold water and bring to the boil. Boil for 15?20 minutes, until very tender. Drain and return to the pan. Mash with 4 tbsp of creme fraiche, 25g (1oz) butter and a little milk. Season well with salt and pepper. Serve hot.