At Ben's suggestion I cooked lamb's liver dusted with ground cumin and the combination is fantastic, the following is inspired by it.

Ingredients - serves 4-6

600g lamb’s liver
plain flour to dust
salt, pepper
25g butter
250ml chicken stock
1 tbsp crème fraiche

2 red onions, peeled & sliced
25g butter
1 rounded tsp ground cumin
2-3 tsp soft brown sugar
salt, pepper
a few drops balsamic vinegar

Method

Pre heat the oven to 120°C (for warming)
Dust the slices of lamb’s liver with seasoned flour and fry off in foaming butter over a fairly high heat until browned on both sides but left pink inside - only a couple of minutes each side aught to do it - move to the warm oven to rest. Add stock to the pan and swirl around to incorporate meat juices then whisk in the crème fraiche - keep warm. Now add more butter to a sauté pan and fry off the onion with cumin, salt and pepper over a medium heat to give it colour without burning or over-browning. As it begins to soften sprinkle over the sugar and continue until it’s unctuous and sticky-sweet. Finish with a few drops of balsamic to taste.

Serve slices of liver with caramelised onion & sauce spooned beside it, seasonal vegetables and buttery mashed potatoes.