Scotch Lamb Liver with Fried Onions, Cumin Seeds and Gravy

SERVES 1

300g fresh sliced lamb’s liver 150g onions Small pinch of cumin seeds 2tsp sunflower oil 25g butter Black pepper Maldon sea salt flakes 125ml gravy

● Slice the onions and fry in a pre-heated small pan with 1tsp of oil and a pinch of cumin seeds over a medium heat, until coloured and soft. Keep hot at side along with your hot gravy.

● In a hot non-stick frying pan, add 1tsp of oil. Place the liver slices in carefully (season both sides with salt flakes and pepper first) and cook for approximately 30 seconds, then add the butter (if butter starts to turn black you know your pan is too hot). Turn the liver over to colour and caramelise the other side. Baste with hot foaming butter at the same time.

● When you see the first blood being pushed out onto the surface remove the liver from the pan and rest on a wire rack for 30 seconds. The liver should be pink and soft.

● Place on a hot plate and spoon over the onions and gravy. Serve with mashed or crushed baby potatoes and tenderstem broccoli.

Graham Buchan