Ingredients

• 250 grams lamb’s fry (liver)
• about 2-3 tablespoon seasoned flour
• 2 tablespoons butter or oil
• 4 Portobello mushrooms
• 2 rashers bacon
• foccacia bread for 2, split in half
• handful rocket or lettuce leaves
• 1 large juicy ripe tomato, sliced
• 2-3 tablespoon basil pesto

Method

1. Slice the lamb’s fry into thick slices and dust with seasoned flour. Heat the butter or oil in a frying pan and cook the Portobello mushrooms only until they begin to soften. Add the lamb’s fry and bacon and cook for about 2-3 minutes each side. Set aside.
2. Toast the foccacia bread on each side and place on a serving plate. Top each with equal amounts of rocket or lettuce leaves, slices of tomato, mushrooms, lamb’s fry, bacon and then lastly the pesto. Serve immediately .

Cooks Tips

Liver, like all offal needs to be cooked soon after purchase – within 2 days. Calf liver is nicest here as it has a milder flavour.