Liver Hot Pot

1. 1

   Soak the pig's liver slices in milk for 30-60 minutes, if possible. Lamb's liver need not be soaked.

2. 2

   Peel the potatoes, thickly slice them (1/4in/0.5cm) and cook for 5 minutes in boiling, salted water, until partly cooked. Drain them.

3. 3

   Peel and slice the onion into rings.

4. 4

   Wash and slice the tomato and mushrooms.

5. 5

   Heat the oil in a frying pan, and fry the onion rings gently for 2-3 minutes, until just soft. Push them to one side of the pan.

6. 6

   Add the liver slices and fry these, turning to cook both sides, for 1-2 minutes.

7. 7

   Grease an ovenproof dish or casserole, and arrange the slices of onion, liver, mushrooms and tomato in layers.

8. 8

   Sprinkle with the salt, pepper, and herbs.

9. 9

   Dissolve the stock cube in the 1/2 cup of hot water and pour the stock into the casserole.

10. 10

    Cover the casserole with a thick layer of the sliced potatoes.

11. 11

    Dot the potatoes with the butter, and bake in an oven (375F/190C/Gas Mark 5-6) for about 35-45 minutes, until the potatoes are brown and crispy on the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.