liver, mash and onions

Lindsey Bareham

When my son was a toddler, his favourite supper was liver, or liv, as he called it. I thought of him as I flash-fried thin scraps of lamb’s liver to go with sloppier than usual mash topped with gently softened onion cooked sweet and golden. With green beans or asparagus and shards of salty pancetta, this wintry favourite also suits moody British spring weather.

serves 2; prep 20 mins; cook 25 mins

3 tbsp vegetable oil
4 rashers pancetta or slices prosciutto
2 onions, 200g
500g King Edward or similar potatoes
30g butter
100g milk
200g lambs liver
flour for dusting
150g green beans.

Halve, peel and finely slice the onions. Heat 2 tbsp oil in a frying pan and quickly fry the pancetta or ham on both sides. Scoop on to kitchen paper to drain and crisp.

Stir-fry the onion in the hot oil for a few minutes, reduce the heat and cook, stirring occasionally, until it becomes a golden mass. Allow about 20 min.

Peel, chunk, rinse and boil the potatoes. Drain. Melt 25g butter in milk heated in the potato pan. Pass the potatoes through a mouli legumes or ricer or mash then beat in the hot milk. Top with remaining butter and dusting of nutmeg. Cover.

Thinly slice the liver on the slant, dust with flour.

Boil beans in salted boiling water for 3 min. Drain. Serve the mash topped with onion on hot plates next to beans topped with pancetta.

Heat remaining oil in the frying pan and flash-fry the liver. Pile on to the plate and serve with Dijon.

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