Lamb's liver with lumpy mix vegetable mesh

Compare to France where lamb's or calf's livers are delicacies sold at prices similar to that of, say, pork chop, it is a pleasant surprise to find it so affordable in UK, around 1/5 the price!

Lamb's liver with lumpy mix vegetable mesh

1. Slice lamb's liver to 1/2 cm thick pieces, season with salt, pepper and 5 spices powder for half an hour.

2. Cut leek, cauliflower, red bell pepper and potato into smallish pieces, keep them separate.

3. Sweat leek and bell pepper in mixture of olive oil and butter until soft.

4. Cook cauliflower and potato separately, season with salt and pepper, until soft.

5. Puree potato, then stir in cauliflower, leek and bell pepper to form lumpy mix vegetable mesh.

6. In a frying pan, sear lamb's livers until just golden, around 30 seconds each sides. Reduce heat, add sherry, soy sauce, 5 spices powder, a little water and cream to make sauce.

7. Put a big scoop of lump vegetable mesh in a plate, make a hole in the middle, place pieces of lamb's liver and sauce in the center.