4 large potatoes, peeled
2 tbsp cold-pressed rapeseed oil
200g butter, unsalted
1 whole garlic clove, plus a few slithers
1 sprig thyme
1 sprig rosemary
4 handfuls of organic Scots kale
1 small handful each of mint, basil and parsley
1 tsp mustard
1 tsp anchovies
1 tbsp red wine vinegar
1 tbsp capers
100ml organic olive oil
600g lamb’s liver—allow 150g of liver per person, it is very rich
Begin by making the fondant potatoes. Cut the potatoes into discs (roughly the size of a hockey puck) and fry in 1 tbsp rapeseed oil until golden brown on both sides. Add 175g of the butter and turn down the heat.
Add a slither or two of garlic, the thyme and rosemary and season. Cook gently for 1 hour, until the butter is golden and the potatoes are cooked. They will soak up a lot of the flavoured butter.
Meanwhile, blanch the kale in boiling salted water. Drain, then stir in ½ the remaining butter, some salt and some of the butter from the potatoes. Keep warm.
To make the salsa verde, place the mint, basil, parsley, whole garlic clove, mustard, anchovies, red wine vinegar, capers, olive oil and salt and pepper in a liquidiser. Blitz on a high speed until a smooth paste is achieved.
To cook the liver, heat 1 tbsp of rapeseed oil in a frying pan. Once hot, lay the livers into the oil and add the remaining butter. Season with salt and pepper and cook on each side for 1 min, basting with the butter as you cook. The livers should remain pink in the middle.
To serve, place each liver on a plate, add the kale and garnish with the fondant potatoes and a drizzle of salsa verde.
Recipe: Neil Forbes