Devilled Calf's Liver with Grilled Tomatoes

I think this makes a really feisty supper, perhaps not for the fainthearted though? 

Ingredients for 2 persons

2 teasp redcurrant jelly

1 tbsp cider vinegar

1 tbsp English mustard
A few good shakes of Worcester sauce

A few shakes of Tabasco sauce

A little rapeseed or sunflower oil

300g very fresh calf's liver, cut into thick slices

1 tbsp double cream or crème fraiche

Salt and freshly ground black pepper
2 large vine tomatoes, halved and grilled.

Method

In a small bowl, whisk together the redcurrant jelly, cider vinegar, mustard, Worcestershire sauce and Tabasco sauce. Heat about 1 tbsp oil in a good-sized frying pan over a medium-high heat. Add the liver and cook, turning a couple of times, for about 3 minutes, until it starts to get a good colour on the outside. Add the redcurrant jelly mixture and stir well. Let the mixture simmer for another 2-3 minutes, until the sauce has reduced to a rich, syrupy glaze. Stir in the cream then season to taste. Serve straight away, on hot thick slices of toast, with grilled tomatoes on the side.