This epic liver recipe really de-livers!

I grew up eating offal, so I never shied away from the bold flavours but I’ve also always enjoyed experimenting with preparation methods and flavours to make it more accessible to those who are afraid of or turned off by the flavour and texture.

This liver recipe is one of my favourite ways to prepare liver.

Ingredients:

• Liver - rinsed, pat dried and chopped (you could use any liver here but lamb, beef, chicken) I used Pipers Farm organic grass fed lamb liver

• LOTS of garlic

• Salt, cumin and cinnamon to taste - yes, cinnamon - that's what helps mask the flavour many people don’t like, especially if you're using lamb or beef liver

• A leek or onion

• Veggie of choice (I used broccoli here but cabbage would be even better)

• A green hot pepper

• Optional: extra virgin olive oil, coriander and bread  to serve with

Instructions:

Fry the liver in a frying pan using a bit of coconut oil or ghee on medium heat. When the liver starts to brown (takes about 2 minutes) but is still too raw to your liking, add the remaining ingredients and stir for another minute. Then put the lid on and let simmer on low. This way the liver will cook through a bit more but you keep the moisture locked in so it doesn’t go dry. Don’t go past 5 minutes because you don’t want to cook it all the way through. Let rest on a plate and dress with EEVO and coriander and have with bread.

If you have leftovers, you can whizz these up into a pate in a food processor / blender with some additional ingredients.