A succulent, rich quick fry-up with sweet peppers, black olives and toasted pine nuts
As we are increasingly made aware of the threats of the climate crisis, if you are going to eat meat, never was there more of a case to eat every part of the animal.
Liver is the most accessible of the offal family: sweet, succulent, rich in iron and other minerals and, with the exception of calves’ liver, inexpensive.
Today’s recipe is a celebration of summery, southern Mediterranean flavours that beautifully complement the liver. Click here for recipe.