Lamb’s liver with persillade and mashed cauliflower.

Persillade:

• 2 handfuls flat leaf parsley, finely chopped.
• ½ shallot, finely chopped
• 2 cloves garlic, finely chopped.

Cauliflower:

• 1 big cauliflower, white or green – or a broccoflower, if you can find one.
• BIG knob of organic butter
• Celtic sea salt.

Lamb’s liver:

• 800gm Organic lamb’s liver, sliced 1 cm/¼” thick, max.
• 80gm/3 oz unsalted butter
• 1 big organic lemon, juice only.
• Celtic sea salt and freshly ground black pepper.

Serves 4.

1. Mix the parsley with the shallot and garlic and set aside.
2. Bring a pan for steaming the cauliflower in to the boil.  Meanwhilst,
3. ¼ the cauliflower, cut out the heart and break it up into little trees.  Steam until tender.
4. Drain, put into pan with the butter and salt and mash vigorously until smooth – or could blend it.
5. Add half the persillade to the mashed cauliflower, mix it all up briskly and bung into serving dish and keep warm.
6. Rinse the liver under the cold tap and pat dry.
7. Season with salt and pepper just before cooking.
8. On a medium heat, melt the butter until foaming then cook the liver for 30 secs each side for medium rare, 1 min each side for medium.  Transfer to serving dish.  If you cook the liver for longer, it will be tough and dry and the nutrients will be destroyed.
9. Deglaze the pan by adding 125 ml/ 4½ fl oz water and the lemon juice.  Stir about to scrape off any stuck bits, let it bubble and then stir in the remaining persillade.  You may need to add more water as needed.
10. Tip this over the liver and serve with the cauliflower mash.

Adapted from Raymond Blanc’s recipe for lamb’s liver with persillade and saute potatoes found on BBC food recipes.