With the hit show Rivals returning to our screens on 15th May, the 80s are officially back—and so is the food! Forget what you remember about school dinner liver; thanks to Gen Z and airfryer technology, retro British classics are getting a major street-food makeover.
Research shows that 32% of Gen Z find modern food too complicated, leading to a massive resurgence in “forgotten” staples like liver and onions. This recipe takes that nostalgic flavour and wraps it in a soft, fluffy bao bun for the ultimate fusion feast…
Herb-Marinated Liver Bao with Onion Salad, Chips & Gravy
Ingredients
For the Liver:
- 300g lamb or calf liver, sliced
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp salt
- 1 tbsp butter (for finishing)
For the Onion Salad:
- ½ red or pickled onion, thinly sliced
- 1 tsp sumac
- Small handful of fresh parsley, finely chopped
- Zest of ½ lemon
- Pinch of salt
For the Gravy:
- 1 tbsp butter & 1 tbsp flour
- 200ml beef stock
- Dash of Worcestershire sauce
To Serve:
- 4–6 pre-made bao buns
- Crispy air-fried chips
Method
- Marinate: Toss the liver slices with thyme and salt. Let them sit for 15–30 minutes to soak up the flavour.
- Steam & Air-Fry: Place the liver into the Philips Steam & Fry Airfryer. Steam for 7–8 minutes until just cooked through.
- The Butter Finish: Remove the liver and quickly pan-sear in butter for 1–2 minutes per side until rich and browned.
- The Sides: Cook your chips at 200°C for 20–25 minutes until golden. While they cook, mix your sliced onion with sumac, parsley, lemon zest, and salt.
- Steam the Bao: Pop your pre-made bao buns into the airfryer’s steam setting for 3–4 minutes, until cloud-soft.
- Assemble: Fill each warm bun with the buttery liver and a generous spoonful of the tangy onion salad. Serve with chips and a pot of rich gravy for dipping!
