Lamb’s liver cottage pie

THERE’S no getting away from it: although certainly not everyone’s cup of tea, liver is probably the number one superfood.

To benefit from the multitude of vitamins and to disguise the harsh taste and texture, I always grate the liver par cooking (partially cooked) and serve with large glasses of fresh orange.

Give it a try! Ingredients: 500g lambs liver 2 red onions 2 tbsp olive oil 1 garlic clove, finely chopped 2 tbsp red wine vinegar 2 tbsp wholemeal flour 1 beef stock cube 300ml vegetable stock 1kg potatoes suitable for mashing Two 50g portions butter 1 small cauliflower, cut into small florets 100ml milk – cow or soya 50g grated cheese Method: Peel, cut and boil the potatoes. When almost soft add the cauliflower florets and cook to soften before mashing together with one portion of butter and milk, keep warm and set aside.

Meanwhile slice and chop the onions, place in a frying pan and very gently sauté in the olive oil with half of the remaining butter over a very low heat, when slightly caramelised remove and set aside.

Melt the second half of butter in the pan and add the chopped garlic and liver, browning for one minute on each side.

Remove from the heat and grate, or finely chop, each piece of liver back into the pan.

Add the caramelised onions with red wine vinegar and return to the heat for one minute.

Crumble in the stock cube and stir in the flour, mix together.

After one minute gradually stir in the vegetable stock and simmer for a few minutes.

Add the mixture to a casserole dish and top with the mash and grated cheese.

When ready to serve finish in the oven for 20-25 minutes.

Serve with fresh orange juice to absorb all those vitamins and nutrients! Why liver?

Rich in, well, just about everything: vitamins A, Bs, K, high in protein, low in fat – and of course full of iron, important for creating haemoglobin allowing blood to provide oxygen to the muscles. Perfect if you’re training for the next 10K!

Lesley and her husband Roberto own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes find her on Twitter: @LYatesNutrition