This pairing of liver with onions is completely different to the one on the previous page, but equally delicious. I use some merguez spice mix – a favourite of mine – to give the dish a very intense, spicy flavour. Alternatively, you can just combine 1 teaspoon each of ready-ground caraway, coriander and cumin with a pinch each of smoked paprika and cayenne pepper.
Serves 2
300g very fresh pig’s or lamb’s liver, thinly sliced
1 medium red onion, thinly sliced from root to tip
1 garlic clove, finely sliced
½ tablespoon rapeseed or olive oil
About 4 tablespoons plain wholemilk yoghurt
A small knob of butter
Sea salt and freshly ground black pepper
For the merguez spice mix
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds (optional)
10–12 black peppercorns
1 teaspoon sweet smoked paprika
A pinch of cayenne pepper
For the merguez spice mix, combine the cumin, fennel, coriander, caraway seeds, if using, and the black peppercorns in a frying pan. Toast lightly over a medium heat for just a minute or so until fragrant, then tip into a mortar. Once cool, crush with the pestle to a powder and combine with the paprika and cayenne.
Put 1 tablespoon of the merguez spice mix into a large bowl. Add the sliced liver, onion, garlic and oil. Toss together with your hands, then cover and leave in a cool place for 20–30 minutes.
Meanwhile, add ½ teaspoon of the merguez spice mix to the yoghurt, along with a pinch each of salt and pepper, and set aside.
When you’re ready to serve, place a large frying pan over a high heat. When it’s really hot, add the liver mixture, making sure it’s well spread out. Let the liver sear for about a minute, then give it a good stir or toss, making sure all the slices are flipped. Cook for a minute or so more, then add the knob of butter and cook, tossing or stirring, for barely another minute.
Season the liver and onions with salt and pepper to taste and serve straight away, with rice or warm flatbreads or pitta and a good dollop of spiced yoghurt.
PLUS ONE For added deliciousness, cram some young spinach leaves into the wrap with the liver. You can use raw spinach, or wilt it gently in a smidge of butter first.