PAN SEARED LAMB'S LIVER WITH A RICH BUTTER PORT SAUCE

PAN SEARED LIVER & BACON

1 large piece of lambs liver, sliced into steaks

6 rashers of local back bacon

Dash ooil & butter

Slice the liver on the angle into 3 or 4 steaks, pre-heat a non-stick frying pan to moderate heat, place the liver in the hot pan, sear each side for 1 minute of so so that it browns well, turn heat down and cook on for another 2 minutes or so for pink.  FOR THE SAUCE add the port and simmer, add the butter till melted, taste and season with salt and pepper, then add the cream and stir in well, taste and adjust seasoning if required, take off the heat and cover the pan with a lid and leave to rest.  Stir well just before serving to mix in the rested meat juices.  Meanwhile finish off the mashed potato ready to serve.

MASHED POTATO

King Edward potatoes

50g butter

Double cream or milk, warmed

Salt & white pepper

RICH BUTTER & PORT SAUCE

100-200ml cockburns port

Large knob of butter

50-100ml double cream

Salt and pepper