Ingredients

The following ingredients have 2 Servings
  • 400g new potato
  • 2 tbsp olive oil
  • 4 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
  • 4rashers of unsmoked bacon , snipped into pieces
  • 1 tbsp plain flour
  • 1 tsp paprika , plus extra for sprinkling
  • 175g lamb's liver , sliced into thin strips
  • 20g pack flatleaf parsley , chopped
  • 150ml hot vegetable stock (made with bouillon powder)
  • 4 tbsp soured cream

Instruction

  • 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.