Ingredients:

• Liver
• Onions, diced
• Leeks, sliced
• Mushrooms, sliced
• Oil
• Black pepper

Method:

1. Drain the liver and add to a bowl
2. Add the onion, leek, mushroom, oil and black pepper and mix everything well
3. Get a frying pan to a high heat and place the mixture in, spreading it well throughout
4. Leave it to cook and only really disturb it to turn piece of lamb over and make sure it all has an even heat distribution
5. When you don’t see any red or undercooked bits take the largest piece and cut in half to double checked it is cooked inside. Do this as soon as it stops looking uncooked as it’s very easy to overcook something like this
6. Once satisfied that it’s cooked remove from the heat and serve up

Eating And Storage Tips

Whilst liver is incredibly good for you please do not consume too much of it as that can actually have adverse impacts. Instead put some into a container, allow to cool and put in the fridge.

You can reheat this but I find that incredibly tricky to do as cooking this for longer, which you would have to do to ensure it is thoroughly heated, can result in it being a bit more on the chewy texture side. I’m also not a huge fan of cold liver so you can attempt to turn the rest into pate (I gave this a try myself). But honestly if you have the ability to either freeze this in multiple batches to pull out what you need or defrost it all but only cook what you need each day.

If you want carbs with this then the classic choice is a smooth and creamy mashed potato. You could put it all inside a giant Yorkshire pudding if you wanted something hearty but containing of everything. Heck you could have both!

I served mine with broccoli but choose whatever green vegetable works for you. Green beans or spinach would be good alternatives.