AuthoradminCategoryMainsDifficultyBeginner

Yields2 Servings

Total Time45 mins

Nutrition Facts

Servings 2

Amount Per Serving
Calories 540

% Daily Value *
Total Fat 32g50%
Saturated Fat 10g50%
Net Carbohydrate 41g14%
Dietary Fiber 3g12%
Sugars 0g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

400 g new potato

2 spring onions , trimmed and each cut into 2-3 pieces on the diagonal

4 rashers of unsmoked bacon , snipped into pieces

1 tbsp tbsp plain flour

1 tbsp tsp paprika , plus extra for sprinkling

175 g lamb's liver , sliced into thin strips

20 g pack flatleaf parsley , chopped

150 ml hot vegetable stock (made with bouillon powder)

4 tbsp 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 a 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.

Ingredients