Lambs liver is a tasty, economical cut, used here in a quick recipe that’s full of flavour.
400g new potato
2 tbsp olive oil
4 spring onions, trimmed and each cut into 2-3 pieces on the diagonal
4rashers of unsmoked bacon snipped into pieces
1 tbsp plain flour
A tsp paprika, plus extra for sprinkling
175g lambs liver, sliced into thin strips
20g pack flatleaf parsley, chopped
150ml hot vegetable stock (made with bouillon powder)
4 tbsp soured cream
Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over high heat until browned and crispy. Remove from the pan and set aside.
Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.