Lamb's Liver with Red Onions, Sage and Champ | Recipes | Daffodil Mulligan
Join us in celebrating St Patrick’s Day, with a recipe for Chef Corrigan’s Lamb’s Liver with Red Onions, Sage and Champ.
Ingredients
- 1 large, cooked crab
- 200g Parmesan
- 1.5l stock, ideally lobster stock
- 500g dried macaroni pasta
- 100g flour
- 100g butter
- Salt
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