1. Coat the liver slices in the flour seasoned with the dried herbs, salt and freshly ground black pepper.

2. Heat the oil in a large frying pan, add the liver and fry for 2-3 minutes until evenly browned.

3. Add the ale and Worcestershire sauce, simmer gently for 10 minutes, stirring occasionally.

4. Meanwhile, lightly brown one side of the bread under a preheated hot grill.

5. Mix together the butter and mustard and spread on the untoasted side of each slice of bread and grill for a further 2 minutes.

6. Serve the liver with the bread slices and garnish with flat leaf parsley sprigs.

Delicious served with julienne of vegetables and creamed potatoes.