Raymond Blanc served up lamb’s liver with persillade, saute potatoes and French seasoning on Saturday Kitchen.

The ingredients for the persillade: 1 handful flatleaf parsley, leaves only, ½ shallot, finely chopped and 1 garlic clove, finely chopped.

For the sauté potatoes: 4 medium potatoes, Maris Piper or King Edward, peeled, 2 tbsp rapeseed oil, sea salt and freshly ground black pepper and 20g unsalted butter.

For the lamb’s liver: 400g lamb’s liver, cut into slices no thicker than 1cm, sea salt and freshly ground black pepper, 40g unsalted butter and 1 lemon, juice only.

See recipes by Raymond Blanc in his book titled: Kitchen Secrets available from Amazon now.