River Cottage

Hugh cooks up a meaty feast from his own lambs on River Cottage Veg

Serves 2

• 300g fresh lamb's liver, thinly sliced
• ½ a medium onion, thinly sliced
• 1 tsp ground coriander
• 1 tsp ground caraway
• 1 tsp ground cumin
• A pinch of smoked paprika
• A pinch of cayenne pepper
• 1 garlic clove, finely sliced
• ½ tbsp rapeseed or olive oil
• Small knob of unsalted butter
• Salt and black pepper

1. Put the liver and onion in a bowl with all the spices, the garlic and the oil. Toss together with your hands then cover and leave for 20 minutes.

2. Heat a large frying pan over a high heat. When it's good and hot, add the liver mixture, making sure it's well spread out. Throw in the knob of butter too. Let the liver sear for about 1 minute, then give it a good stir or toss and cook for a minute or so more.

3. Season, then serve straight away, trickling over any juices from the pan.