As well as being reasonably priced and a good source of protein, offal is rich in arachadonic acid.

If possible, try to eat 1/4lb of liver per week preferably lambs e.g. Casseroles or Pate

Cranberry Terrine



  • 10 rashers streaky bacon
  • 8oz collar bacon
  • 3 tbsp brandy
  • Salt and pepper
  • 4oz fresh cranberries, chopped
  • 12oz lamb’s liver
  • 12oz pork shoulder
  • 1 onion
  • 2 eggs, beaten
  • 1 tbsp dried, mixed herbs


  1. Stretch bacon rashers with back of knife and use to line alb loaf tin
  2. Finely chop liver, pork, bacon and onion
  3. Mix with brandy, eggs, salt, pepper and mixed herbs
  4. Place half of the meat mixture in the tin, then cranberries
  5. Cover with the remaining meat
  6. Cover with foil, place in a roasting tin half filled with water
  7. Cook at 300 digs Fahrenheit, 150 digs Celsius, Gas Mark 2 for 2 hours
  8. Drain off any liquid and place a weight on the terrine
  9. Allow to cool, chill in fridge, then turn out


Liver and Bacon Risotto

liver risotto



  • 1/2 oz polyunsaturated margarine
  • 1/2 inch thick lean bacon rasher, cubed
  • Salt and pepper
  • 4oz long grain rice
  • 1/2 tsp oregano
  • 1tsp oil
  • 1 onion, peeled and sliced
  • 8oz lamb’s liver, cubed
  • 6 tbsp stock or cider
  • 2oz peas, cooked
  • 1oz peanuts


  1. Melt margarine with oil in frying pan and fry bacon and onion until lightly coloured
  2. Add the liver and continue cooking until well sealed
  3. Season
  4. Stir in stock or cider and simmer for 3-4 minutes until liquid has reduced by half
  5. Add rice, peas, peanuts and oregano and cook gently until all the liquid is absorbed
  6. Adjust seasoning and serve with a side salad or green vegetables


Sweet and Sour Kidneys



  • 1/2 lb calves of lambs kidneys, cored and sliced
  • 1 tsp Worcester sauce
  • 2 tsp wine vinegar
  • 1 medium carrot, grated
  • 1 medium onion, cut into rings
  • 4oz tomatoes
  • 1 tsp tomato puree
  • 1tsp honey
  • 1 small cooking apple, grated or chopped
  • A few cubes pineapple (optional)
  • Oil for frying
  • Salt and pepper


  1. Heat oil in frying pan and sauté kidneys with the onion until onion is soft
  2. Add skinned tomatoes, tomato puree and all other ingredients
  3. Simmer gently for 15-20 minutes or until kidney is cooked through

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