Liver and Mash

Ingredients:

For the mash:

3 large Maris Piper potatoes

1 tbsp butter

150ml milk

Pinch of freshly grated nutmeg

For the liver:

1 tbsp gluten free plain flour

200g lambs liver, trimmed and cut into 1cm thick pieces

1-2 tbsp sunflower oil

Method:

1. Peel the potatoes, cut into chunks and place in a pan with cold water.  Add some sea salt and bring to the boil.  After 20 mins, the potatoes should be soft enough to mash.  Drain the water, add the butter and milk and mash.  Add the nutmeg and keep aside.

2. Heat a large non-stick pan over a medium-high heat.  Season the flour with pepper, then use it to dust the liver.  Pour the oil into the hot pan, then fry the liver for no more than 2 mins on each side.

3. Serve with the mash (I also included some boiled cabbage, and fried onions and mushrooms).