Liver au Poivre

Everyone knows steak au poivre, where the raw meat is coated in crushed peppercorns before grilling or frying. Liver au poivre is my own variant and is both very good and very cheap as meat dishes go these days. Use pig’s liver, which is cheaper than lamb’s. The secret of palatable liver is not to overcook it. The quick-fry method here, plus the coating of peppercorns, keeps the liver tender and gives it an excellent flavour.