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Lamb’s liver on toast with whiskey, garlic, thyme and cream

SERVES 4 AS A STARTER

A quick supper dish that makes the most of the great pairing that is liver and whiskey.

300g (11oz) lamb’s liver, cut into 2.5cm (1in) chunks

200ml (7fl oz) milk

4 slices of bread

25g (1oz) butter, plus extra for the toast

1 garlic clove, finely chopped

2 tsp thyme leaves, roughly chopped

60ml (2½fl oz) whiskey

100ml (3½fl oz) regular or double cream

1. Soak the lamb’s liver in the milk in a deep bowl for 30 minutes.

2. Toast the bread, butter the slices, then place them on plates and keep warm in the oven.

3. Melt the butter in a large pan over a high heat. Pat the liver dry on kitchen paper. When the butter is foaming, add the liver and fry until deep golden and crisp. Add the garlic and thyme and fry for just 1 minute more until the garlic is light golden.

4. Next, add the whiskey. If you are using gas, tilt the pan carefully towards the flame, otherwise hold a match near the edge of the pan. Either method should cause the alcohol to flare up, so be careful not to burn yourself. When the flame dies down, add the cream and allow it to bubble until the contents of the pan reduce to a quite thick creamy sauce.

5. Spoon the liver and sauce over the buttered toast and enjoy!