Liver is back in the spotlight – would you try this 1970s BHG recipe for zesty liver fondue?

Key points

• Better Homes & Gardens has revived a liver recipe from its October 1979 magazine after liver featured on My Kitchen Rules. The fondue dish uses liver strips marinated in mustard, lemon juice, tomato sauce and Worcestershire sauce, then coated in breadcrumbs and fried in hot oil.
• It is served with bacon butter and a creole sauce made from tomato puree, onion and green capsicum.
• The magazine's food and nutrition editor, Linda Venturoni, held the role in the 1970s.