Ingredients

• 1 tbsp plain flour
• 350g/12oz lamb’s liver
• skinned
• sliced and cut into 1cm/½in-thick pieces
• oil
• for frying
• 2 tbsp butter
• salt
• 50g/1¾oz unsalted butter
• 1 shallot
• peeled and finely chopped
• 20ml/¾fl oz sherry vinegar
• 100ml/3½oz reduced lamb stock or brown chicken stock
• 100ml/3½oz cream
• salt and pepper
• 1 lemon
• juice only
• 250g/9oz peas
• 50g/1¾oz unsalted butter
• 2 heads Little Gem lettuce
• 2 sprigs mint
• leaves picked and finely chopped
• 2 spring onions
• finely chopped
• 4 baby breakfast radish
• finely chopped
• 2 tbsp olive oil
• rock salt
• to taste
• lemon juice
• to taste
• 400g/14oz Mayan Gold potatoes
• peeled and cut into chunks
• 100ml/3½oz milk
• boiled
• 100ml/3½oz butter

Directions

• For the lamb’s livers
• dust the livers in flour. Gently fry the livers in oil for a minute or two. Add the butter
• turn the livers over and season with salt. When cooked to your liking
• remove from the pan and set aside to rest.
• For the sauce
• melt the butter in a pan until foaming. Add the shallot and fry until soft and translucent. Deglaze the pan with the sherry vinegar and reduced lamb stock. Bring to the boil and add a dash of cream. Season
• to taste
• with salt
• pepper and lemon juice. Pour the sauce over the livers.
• For the peas
• blanch the peas in boiling
• salted water for 20 seconds. Refresh in ice-cold water and drain well.
• Heat a sauté pan and add the butter and a little water. Add the peas
• lettuce leaves
• mint
• spring onions and baby breakfast radishes and toss together. Season with salt and pepper and lemon juice.
• For the Mayan Gold potatoes
• bring a pan of salted water to the boil. Add the potatoes and cook gently until tender. Drain and allow them to steam off slightly. Pass the potatoes through a potato ricer (or mash)
• gently fold in the boiled milk and butter until smooth. Keep warm until ready to serve.
• To serve
• divide the pea salad between four bowls. Place a large quenelle of potato purée alongside the salad and place the lamb’s liver on top of the purée. Drizzle the sauce all over.