Baked and onions

isn’t everybody’s idea of a party on a plate, but I have an appetite for blood that isn’t always satisfied by the niceties of fillet steak, no matter how blue. The spring and chew and abattoir floor flavour of organs and entrails appeals to my grisly, primeval side. I’m particularly fond of liver – perhaps because I put mine to so much trouble – and I’ve posted a recipe for baked lamb’s liver with buttery onions and mash over at The Dabbler. Click here for the recipe.

Tagged with: LiverOffalThe Dabbler

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