- 400g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 spring onion, trimmed and each cut into 2-3 pieces on the diagonal
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 rashers of unsmoked bacon, snipped into pieces
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 1 tbsp plain flour
- 1 tsp paprika, plus extra for sprinkling
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 175g lamb's liver, sliced into thin strips
- 20g pack flatleaf parsley, chopped
- 150ml hot vegetable stock (made with bouillon powder)
- 4 tbsp soured cream
Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.