Thank you to Ros Horsley of Nottingham who was visiting the Farm Shop, Staverton and inspired by apple juice with a kick (it combines apple juice with juice of chilli from the South Devon Chilli Farm) she gave us this recipe. Sounds good to me...

Ingredients - serves 4

450g lamb's liver- sliced
1 tbsp plain flour
2 tbsp olive or sunflower oil
1 medium onion, sliced
2 medium eating apples, cored & sliced
20g butter
1 tsp dry mustard powder
150ml vegetable stock
3 tbsp calvados
100ml Heron Valley apple Juice with Chilli
salt, pepper

Method

1 In a large sauté pan, fry off the sliced onion in the oil to golden, remove with a slotted spoon. add mustard to the flour with a little salt and pepper then dust lamb's liver slices in seasoned flour and fry over a medium heat in the remaining oil to browned on both sides (don't overcook liver or it becomes dry and tough). Remove to join the onions and keep warm.

2 Meanwhile, fry off the apple slices in a separate pan in butter to colouring, raise the heat and pour in calvados, reduce by half then pour in apple juice and reduce again. Divide the apple slices between warmed plates, pour the apple sauce and vegetable stock into the liver pan, heat to bubbling - scraping liver residues into the sauce - and reduce again to syrupy and then divide liver, onion and sauce between the plates and serve.