BBC Food - Recipes - Sautéed lambs liver, minted peas, potato purée, sherry vinegar sauce

Ingredients

• 1 tbsp plain flour
• 350g/12oz lamb’s liver , skinned, sliced and cut into 1cm/½in-thick pieces
• oil , for frying
• 2 tbsp butter
• salt
• 50g/1¾oz unsalted butter
• 1 shallot , peeled and finely chopped
• 20ml/¾fl oz sherry vinegar
• 100ml/3½oz reduced lamb stock or brown chicken stock
• 100ml/3½oz cream
• pepper
• 1 lemon, juice only
• 250g/9oz peas
• 2 heads Little Gem lettuce
• 2 sprigs mint , leaves picked and finely chopped
• 2 spring onions , finely chopped
• 4 baby breakfast radish , finely chopped
• 2 tbsp olive oil
• rock salt , to taste
• lemon juice , to taste
• 400g/14oz Mayan Gold potatoes , peeled and cut into chunks
• 100ml/3½oz milk , boiled
• 100ml/3½oz butter