2 pieces of lambs' liver, about 250 g (8 oz) each, drained and cut into strips
1 tablespoon plain flour
2 tablespoons capers, drained and roughly chopped
150 ml (1/4 pint) double cream
1 teaspoon Dijon mustard
salt and pepper
300 g (10 oz) peeled and cubed potatoes
250 g (8 oz) peeled and cubed carrots
175 g (6 oz) peeled parsnips, cut into chunks
25 g (1 oz) butter
Cook the root vegetables in a large saucepan of lightly salted boiling water for 20 minutes until tender.
Meanwhile, heat the oil in a frying pan, add the onion and cook over a low heat for 3 minutes until softened. Remove from the pan and keep warm.
Place the liver on a plate and lightly sprinkle with the flour, then season on each side. Add to the hot pan and cook for 3 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm.
Return the onion to the pan with the capers, cream and mustard and gently stir until hot, but not boiling.
Drain the vegetables, return to the pan and, using a potato masher, mash well with the butter. Season well with pepper and spoon on to 2 warm serving plates. Add the liver and sauce and serve.