- 250g/½lb lamb's or calf's liver (sliced)
- 60 g/2 oz white flour
- A handful of fresh coriander
- Olive oil
- Puree the coriander leaves in a blender with 2 tablespoons of olive oil and a pinch of salt until you have a smooth paste.
- Pour two tablespoons of olive oil into a frying pan. Roll the slices of liver in the flour and fry over a high heat for 2 minutes on each side.
- Serve each slice of liver with a spoonful of the coriander puree.