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Pan Fried Liver Strips With Vegetables


560g lamb or pigs liver
3-4 tbsp Great Ness Rapeseed Oil
15g butter
1 carrot (cut thinly)
1 shallot (diced)
1 celery stalk (cut thinly)


Dry the liver and dust with plain flour. Heat the butter and oil in a large pan. Add the liver and fry for approximately 1-2 mins. Reduce the heat to medium and add the vegetables for a further 2 mins turning the contents from time to time. Season with salt and pepper to taste. Sprinkle with parsley and serve with potato wedges roasted in Great Ness Rapeseed Oil.

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