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Ingredients

• 4 x 1cm thick slices of lamb’s liver (about 140-175g each)
• 2 tbspn olive oil
• Maldon salt and freshly ground black pepper.
• 60g butter
• 2 shallots, peeled and finely chopped
• 2 tbspn baby capers
• 150ml dry Vermouth
• Squeeze of ½ fresh lemon

Method
Trim the liver well, cutting out any tubes. The butcher should have removed the filmy skin.

Heat the olive oil in a frying pan until very hot. Lay the slices of liver in carefully. Don’t overfill the pan, cook in two batches if necessary. When caramelised and sealed; turn over, cook quickly and take out. Put to one side. Season and keep warm.

Throw away excess oil from the pan and melt half the butter in it. Add the shallots and capers, saute to soften, but don’t colour. Add the vermouth and reduce by half. Add the lemon juice.

Remove from the heat and add the remaining butter. Shake it around the pan, the butter will thicken the gravy. Pour the sauce/gravy over the lamb’s liver and enjoy.

Ingredients

• 8 quarters of overnight plum tomatoes
• 600g purple sprouting broccoli, trimmed, keeping as many leaves as possible
• 4 tbsps olive oil
• 3 garlic cloves, peeled and thinly sliced 
• 2 small dried chillis, crushed
• 12 whole salted anchovies
• 50g toasted sliced almonds
• Juice of 1 lemon

Method
Make the overnight tomatoes in advance. You can make a large batch, they’ll keep in an air tight container marinating in olive oil for weeks in the fridge.

Overnight tomatoes: Pre-heat oven to 100°c. Cut some plum tomatoes in to quarters and sit them on a baking sheet. Season with sea salt flakes and freshly ground black pepper. Place a slither of peeled garlic glove on each tomato quarter, along with a small pinch of thyme leaves. 

Put in the pre-heated oven and dehydrate overnight – approximately 8 hours. Job done.

For the broccoli: Pre heat the oven to 180°c. Place the broccoli in a large baking dish – so that the dish is not overcrowded. Brush broccoli with olive oil and bake for 10 minutes. Then add to the roasting dish the garlic, chilli salted anchovies, almonds and overnight tomatoes. Return the dish to the oven for another 5-10 minutes. Keep your eye on it, don’t let the garlic burn.

Remove from the oven. The anchovies have dissolved in to a paste. Add the lemon juice, stir the ingredients around so the lemon and anchovy dress the broccoli.

Delicious with grilled fish, pan fried liver, seared steak or roast chicken.

Ingredients

• 3 leaves of gelatine
• 240g milk
• 90g caster sugar
• 2 peppermint tea bags
• 240g whipping cream
• 400g dark chocolate

Method
Place the gelatine in cold water and set aside.

Bring the milk and sugar to simmer, add the tea bags, remove from heat and leave tea bags to infuse for 5 minutes.

Remove the tea bags and add the whipping cream to the pan. The mixture will need to be reasonably warm to dissolve the gelatine (around 80°c). Squeeze the excess water from the gelatine and stir in to the cream mixture until completely dissolved.

Pour the mixture into 6 dariole moulds, ramekins, glasses  - whatever you fancy using – and allow to set in the fridge.

To serve, turn the Panna Cotta out of their moulds (try dipping the mould into a bowl of boiling water for a couple of seconds and the Panna Cotta will slip out).

Melt some dark chocolate and pour over each Panna Cotta just before you tuck in.