Ingredients:
Lamb's liver
5 tbsp Olive Oil
2 tbsp chopped sage
2 potatoes, chopped
2 tbsp double cream
3 slices back bacon smoked, in strips
1 onion, chopped
340g oyster mushrooms, chopped, stalks removed
1 garlic clove, chopped
1 tbsp balsamic vinegar
1 tbsp sherry
6 tomatoes, skinned and seeded
Salt and pepper
Method: Trim and slice thinly the Lamb's liver, keep trimmings, marinade liver on a plate in 3 tbsp olive oil, 1 tbsp sage, season and keep to one side. Cut potatoes into chunks, cook and mash with olive oil, double cream, chives and seasonings. Heat 1 tbsp olive oil, and fry liver with half the onion, mushroom stalks, garlic, 1 tbsp sage for 2 minutes. Add balsamic vinegar and sherry, cook for 5 minutes, sieve and return to pan. Fry bacon strips until crisp, remove, fry mushrooms and remaining onion and the chopped tomatoes. Return half bacon to the pan with the chives, season and heat griddle, fry liver for 2 minutes. Put bacon and mushroom on to the plate, add the liver on top, spooning on the potatoes. Pour sauces around and garnish with chopped bacon.